More Tasty Ideas
Rosemary and Orange Olive Oil Cake
This is one of my favorite recipes when in need of an elegant and tasty treat. This cake is unbelievably moist with a light floral and fruity flavor thanks to the olive oil. I love pairing flavors such as lemon or orange with this cake to enhance the taste of the olive oil.
Browned Butter Mushroom & Thyme Cream Pasta
A rich, silky pasta with browned butter, sautéed mushrooms, fresh thyme, garlic, and just enough lemon to brighten the sauce. The creamy béchamel-style sauce comes together entirely in the skillet, then the pasta is finished right in the pan so every strand of pappardelle is coated.
Vanilla Bean Skillet Creme Brulee
Classic crème brûlée gets a skillet treatment in this simple, elegant dessert. A silky vanilla custard is baked low and slow in individual No. 4 skillets, chilled until perfectly set, then finished with a thin layer of caramelized sugar for that signature crackly top.
Vanilla Bean Skillet Creme Brulee
Faith Kennedy
4-6
15 minutes
1 hours
French
Desserts
Classic crème brûlée gets a skillet treatment in this simple, elegant dessert. A silky vanilla custard is baked low and slow in individual No. 4 skillets, chilled until perfectly set, then finished with a thin layer of caramelized sugar for that signature crackly top.
Ingredients
- 5½ cups heavy cream
- 7 large egg yolks
- ⅔ cup granulated sugar
- 1 tablespoon vanilla bean paste or vanilla extract
- 1 teaspoon salt
- Additional granulated sugar, for brûléeing the tops
Directions
Preheat the oven to 250°F. Pour the heavy cream into a saucepan and heat over medium-low heat until it reaches a light simmer. Do not let it come to a full boil.
While the cream is heating, whisk together the egg yolks, sugar, vanilla, and salt until the yolks become slightly lighter in color and the mixture is smooth.
Slowly pour the warm cream into the egg mixture while whisking constantly. Adding the cream gradually prevents the eggs from scrambling and creates a smooth custard.
Pour the mixture through a fine-mesh strainer to remove any small bits of cooked egg and ensure the custard is completely smooth.
Divide the custard evenly between four No. 4 skillets.
Tightly cover each skillet with aluminum foil and place them in the oven. Bake at 250°F for about 1 hour. No water bath is needed.
The crème brûlée is ready when the custard is set around the edges but still has a gentle jiggle in the center.
Remove the skillets from the oven and let them cool. Remove the aluminum foil and cover them with plastic wrap to transfer them to the refrigerator and chill for at least 4 hours, or overnight. The custard should be completely cold and fully set before caramelizing the tops.
Sprinkle a thin, even layer of granulated sugar over the surface of each custard. Using a kitchen torch, caramelize the sugar until it melts and turns a deep golden brown.
Allow the caramelized sugar to cool for a minute or two so it hardens into a crisp shell. Then crack through the caramel and serve.
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Browned Butter Mushroom & Thyme Cream Pasta