Sunday, August 2 2026 Crème brûlée
One of the maids had a lot of extra eggs from her chickens and gave us a dozen. Yipes! We already had a dozen, what to do?? No problem, make the french dessert Crème brûlée. We use the America’s Test Kitchen Classic Crème brûlée recipe which calls for a dozen egg yolks.
The first step, the vanilla bean and seeds, 2 cups of the cream and 2/3 cup of sugar. This goes to a boil and then sets for 15 minutes to cool down.
Setting up the ramekins in the water bath or bain-marie. Once these are on the oven racks, boiling water will be poured in around the ramekins to about the height of the custard. Pouring the water is really tricky.
Martin is really fast at seperating eggs and managed to get all 12 seperated with one broken yolk, which he was able to rescue.
Here’s the custard after mixing in the egg yolks, the rest of the cream and straining it. The vanilla seeds are so tiny that they go right through the strainer, they are the tiny black flecks. You need to click on the image to see them.
The finished product, out of the oven and cooling. We managed to keep the cloth out well enough so that only 1 was damaged by it.