{"id":135,"date":"2023-04-10T21:40:55","date_gmt":"2023-04-10T21:40:55","guid":{"rendered":"https:\/\/www.teresawells.com\/news\/?p=135"},"modified":"2023-04-10T21:40:55","modified_gmt":"2023-04-10T21:40:55","slug":"creme-brulee-anyone","status":"publish","type":"post","link":"https:\/\/www.teresawells.com\/news\/2023\/04\/10\/creme-brulee-anyone\/","title":{"rendered":"Creme Brulee, anyone?"},"content":{"rendered":"\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"1024\" src=\"https:\/\/www.teresawells.com\/news\/wp-content\/uploads\/2023\/04\/Creme-brulee-for-newsletter-1024x1024.png\" alt=\"\" class=\"wp-image-136\" srcset=\"https:\/\/www.teresawells.com\/news\/wp-content\/uploads\/2023\/04\/Creme-brulee-for-newsletter-1024x1024.png 1024w, https:\/\/www.teresawells.com\/news\/wp-content\/uploads\/2023\/04\/Creme-brulee-for-newsletter-300x300.png 300w, https:\/\/www.teresawells.com\/news\/wp-content\/uploads\/2023\/04\/Creme-brulee-for-newsletter-150x150.png 150w, https:\/\/www.teresawells.com\/news\/wp-content\/uploads\/2023\/04\/Creme-brulee-for-newsletter-768x768.png 768w, https:\/\/www.teresawells.com\/news\/wp-content\/uploads\/2023\/04\/Creme-brulee-for-newsletter.png 1080w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p>I love creme brulee, but I didn&#8217;t think I could make it at home because it was so delicate&#8230;and fancy. But when I saw this recipe on therecipecritic.com, I thought maybe I could do it. Nothing ventured, nothing gained, right?  I&#8217;m so glad I did! It was absolutely delicious and totally doable.  I&#8217;ve added a couple notes to the instructions to make it foolproof for you.<\/p>\n\n\n\n<p>The next time you&#8217;d like to have a yummy, impressive dessert, try this!<\/p>\n\n\n\n<p class=\"has-text-align-center has-large-font-size\"><strong>Easy Creme Brulee (and no, it&#8217;s not an oxymoron!)<\/strong><\/p>\n\n\n\n<h3 class=\"wp-block-heading\">INGREDIENTS&nbsp;&nbsp;<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>2&nbsp;cups&nbsp;heavy cream<\/li>\n\n\n\n<li>4&nbsp;egg yolks<\/li>\n\n\n\n<li>1\/3&nbsp;cup&nbsp;granulated sugar&nbsp;(1\/4 if you prefer less sweet)<\/li>\n\n\n\n<li>1&nbsp;teaspoon&nbsp;vanilla<\/li>\n\n\n\n<li>1\/4\u00a0cup\u00a0granulated sugar\u00a0for topping<\/li>\n<\/ul>\n\n\n\n<p>What tools you&#8217;ll need:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Glass measuring cup, large<\/li>\n\n\n\n<li>small pot<\/li>\n\n\n\n<li>rectangular glass casserole dish<\/li>\n\n\n\n<li>4 ramekins<\/li>\n\n\n\n<li>small torch or broiler<\/li>\n<\/ul>\n\n\n\n<p><\/p>\n\n\n\n<p><\/p>\n\n\n\n<h3 class=\"wp-block-heading\">INSTRUCTIONS&nbsp;<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Preheat the oven to 325 degrees.<\/li>\n\n\n\n<li>In a small\u00a0pot, heat cream over medium heat until hot but not boiling &#8212; small bubbles will appear just along the edge of the pot.<\/li>\n\n\n\n<li>Meanwhile,\u00a0whisk\u00a0together egg yolks, 1\/3 cup sugar, and vanilla &#8212; I like to do this in a large glass\u00a0measuring cup\u00a0for easy pouring! Note: if you don&#8217;t have a glass measuring cup, a bowl will do. Just be careful when pouring into ramekins.<\/li>\n\n\n\n<li>When the cream is hot, add it to the egg yolk mixture a little at a time, whisking well after each addition. Why? Because if you add it all at once, you&#8217;ll have scrambled eggs! I added a very little bit and stirred like crazy before adding more.<\/li>\n\n\n\n<li>Pour into 4, 7-8 ounce\u00a0ramekins, (wider and shallower is better if you have them). I purchased my ramekins at Target, but you can find them lots of places, even grocery stores.<\/li>\n\n\n\n<li>Place filled ramekins in a rectangular baking dish. You&#8217;re going to fill the baking dish with hot water until it comes 3\/4 of the way up the sides of the ramekins. Be careful not to get any water in the custard! This is called a hot water bath.<\/li>\n\n\n\n<li>Bake at 325 degrees F for 30-45 minutes. This will depend on how deep the custard is! (Smaller ramekins, deeper custard = longer bake time) The top will appear set but underneath it will still jiggle.<\/li>\n\n\n\n<li>Very carefully take the ramekins out of the hot water so they don&#8217;t continue to cook.<\/li>\n\n\n\n<li>Cool to room temperature and then refrigerate for at least 2 hours until chilled. (You can wrap and refrigerate up to 3 days).<\/li>\n\n\n\n<li>Sprinkle each custard with 1 tablespoon granulated sugar and\u00a0torch\u00a0or broil just until caramelized. My husband used a larger torch that he uses for meat, and it was torch overdo, in my opinion. But either way, whether using a culinary torch or broiling in the oven, it doesn&#8217;t take long before the top hardens.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Let me know what you think!<\/h3>\n","protected":false},"excerpt":{"rendered":"<p>I love creme brulee, but I didn&#8217;t think I could make it at home because it was so delicate&#8230;and fancy. But when I saw this recipe on therecipecritic.com, I thought maybe I could do it. Nothing ventured, nothing gained, right? I&#8217;m so glad I did! It was absolutely delicious and totally doable. I&#8217;ve added a &#8230; <a title=\"Creme Brulee, anyone?\" class=\"read-more\" href=\"https:\/\/www.teresawells.com\/news\/2023\/04\/10\/creme-brulee-anyone\/\" aria-label=\"Read more about Creme Brulee, anyone?\">Read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-135","post","type-post","status-publish","format-standard","hentry","category-book-news"],"_links":{"self":[{"href":"https:\/\/www.teresawells.com\/news\/wp-json\/wp\/v2\/posts\/135","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.teresawells.com\/news\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.teresawells.com\/news\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.teresawells.com\/news\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.teresawells.com\/news\/wp-json\/wp\/v2\/comments?post=135"}],"version-history":[{"count":1,"href":"https:\/\/www.teresawells.com\/news\/wp-json\/wp\/v2\/posts\/135\/revisions"}],"predecessor-version":[{"id":137,"href":"https:\/\/www.teresawells.com\/news\/wp-json\/wp\/v2\/posts\/135\/revisions\/137"}],"wp:attachment":[{"href":"https:\/\/www.teresawells.com\/news\/wp-json\/wp\/v2\/media?parent=135"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.teresawells.com\/news\/wp-json\/wp\/v2\/categories?post=135"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.teresawells.com\/news\/wp-json\/wp\/v2\/tags?post=135"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}