I was having some company for dinner one night and realized I needed a dessert option- and fast! This recipe is great for making ahead of time and throwing it in the oven when dinner is done. It truly allows you to be a part of the conversations at the dinner table while keeping up with whatever is coming out of the oven.
I highly recommend making the creme brûlée mixture and dividing it into mugs for however many people you are feeding. The recipe I have is for 5 people, but I just divvied that extra serving so the 4 of us had a little extra. As I previously had at a restaurant, I served this dessert with ginger snaps on the side.
Ingredients: 6 egg yolks, 6 tbsp white sugar (divided), 2 tbsp brown sugar, 2 1/2 cups heavy cream, 1/2 tsp vanilla extract. Box of ginger snaps (optional as a side).
Instructions: preheat oven to 300 degrees F (150 degrees C). Beat egg yolks, 4 tablespoons white sugar and vanilla extract in a mixing bowl until thick and creamy. Pour cream into a saucepan and stir over low heat until it almost comes to boil. Remove the cream from heat immediately. Stir cream into the egg yolk mixture; beat until combined. Pour cream mixture into the top pan of a double boiler. Stir over simmering water until mixture lightly coats the back of a spoon, about 3 minutes. Remove mixture from heat immediately and pour into a shallow heat-proof dish. Bake in preheated oven for 30 minutes. Remove from oven and cool to room temperature. Refrigerate for at least 1 hour or overnight. Preheat oven to broil. In a small bowl combine remaining 2 tablespoons white sugar and brown sugar. Sift this mixture evenly over custard. Place dish under broiler until sugar melts, about 2 minutes. Watch carefully so as not to burn. Remove from heat and allow to cool. Refrigerate until custard is set again.