Burnt Cream

I asked for a kitchen torch. Then, there was a cooking store having a sale, which scored me a torch of my very own. I spent 3 hours being scared of it, having my husband fill it with gas and then letting it sit on my shelf.

“Is it going to explode?”

“Probably not.”

“Do you know?”


“Shouldn’t you know whether or not Butane explodes?!”


Then I tried it. It didn’t explode. I am a chicken.

In honor of this new flame, I decided to make Crème Brûlée. A dessert so simple to make, but without a kitchen torch it’s just very good baked vanilla pudding.

I made a classic Crème Brûlée.

2 cups heavy cream

6 egg yolks

1/2 cup sugar

1 tsp vanilla (or if you’re feeling up to it 1/2 a vanilla bean and put it in the cream)

Turbinado Sugar

Scald the cream (190 degrees Fahrenheit). This is Crème Brûlée after all. I know there are a zillion recipes out there that don’t have this step, but it’s important.

Meanwhile, in a heat proof bowl mix together the egg yolks, sugar and vanilla until paled.

Set your ramekins (4 size 4oz) in a baking pan (you’re going to be filling it part way with water, so a cookie sheet will not work for this). Pour water until it reaches 1/2 way up ramekins (I put boiling water in, it’s not necessary, but it helps).

Pour your scaled cream, slowly, into the egg mixture, wisking constantly. SLOWLY…eggs cook, you don’t want that. Then pour custard into the ramekins.

350 degrees Fahrenheit (preheat) for 20-25 minutes until they are no longer liquid.

Chill for an hour or 2…or 4. Sprinkle on Turbinado Sugar and torch.

I torched, my husband laughed. I knew I shouldn’t hold it super close but I just wasn’t thinking, so I burnt the sugar on 3 out of 4. Ooops!


Yum yum. Eat up. My youngest loved it, my oldest not so much. They are switching rolls.

My husband just said, ‘Eh, you burnt some of them.’ He’s a modern day Sherlock Holmes.

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