Crème Brûlée

For the past week I have been making batches and batches of macarons and developing new flavors for our menu. Macarons require the use of only the whites of the eggs so that results in a lot of leftover egg yolks. I don't like to waste food so what better thing to do than to share with you what I usually do with my leftover egg yolks.

Egg yolks are the perfect ingredient to make one of my all time favorite desserts, crème brûlée. Just add some cream and sugar and with a few simple steps, you have a simple yet elegant dessert that will impress your friends and family and have everyone asking for more.

Crème Brûlée

Yield: makes four ½ cup servings


4 egg yolks
2 tablespoons granulated sugar
½ teaspoon vanilla extract
1 2/3 cups heavy cream

For the caramelized sugar topping:

1 tablespoon brown sugar
1 ½ tablespoon granulated sugar


Preheat oven to 350 degrees F. Place your ramekins in an 8x8 inch baking dish; set aside.

In a bowl, beat your egg yolks, sugar and vanilla extract together until thick and creamy and the egg yolks turn a pale yellow color; set aside.

Pour the heavy cream into a saucepan and stir over medium heat until it almost comes to a boil. Remove the cream from the heat and slowly pour the cream into the egg mixture, while whisking at the same time. Whisk until combined. Skim off the foam with a spoon then pour the cream into your ramekins. Pour hot water in the 8x8 baking dish so the water comes halfway up the sides of the ramekins.

Bake in preheated oven for 15-20 minutes. They are done when you shake the dish gently and the brûlées jiggle just slightly in the middle. The jiggle shouldn't be a liquid jiggle, but more of a gelatin-like jiggle. Remove from oven and let the brûlées cool in the water bath for about 15 minutes, then remove and and cover the ramekins with plastic wrap. Put the brûlées in the refrigerator to chill for 2-3 hours.

In a small bowl, combine the brown sugar and granulated sugar. Just before serving, sprinkle the tops of the brûlées with the sugar mixture until the surface is completely covered in sugar. Use a kitchen torch to caramelize the sugar.

Serve and enjoy!

Note: If you do not have a kitchen torch, turn on your oven to broil, place your ramekins on a baking sheet and put it in your preheated oven. Broil on high for 2-3 minutes until the sugar is caramelized. The ramekins will be hot, so handle them with oven mitts.