Today we’re getting ready for Cupid’s holiday with a luscious Valentine’s Day dessert that will melt your heart! Carrie Sellman here from Half Baked – excited to share my very first post as a new guest contributor!
Crème Brulee is one of those decadent desserts definitely worthy of a special occasion. Most think it’s an indulgence only to be enjoyed at a fine restaurant, but it’s actually fairly simple to make at home. It only has 4 ingredients!
Topped with a caramelized sugar heart, these mini crème brulees would have cupid himself swooning. As your spoon cracks through the delicate sugar crust to reveal the silky smooth cream beneath, this is one heart you won’t mind breaking this Valentine’s Day.
Read on for this lovely Crème Brulee recipe…
CUPID’S CREME BRULEE
- Silicon Heart Baking Mold (Target Dollar Spot)
- 12 (3-ounce) Ramekins
- Baker’s Torch (optional)
- 1 quart heavy cream
- 1 vanilla bean
- 1/2 cup sugar
- 6 egg yolks
FOR THE CUSTARD
Preheat the oven to 325 degrees F.
Using a knife, split vanilla bean in half lengthwise. Scrape out all of the little seeds from the inside of the bean. Heat cream, vanilla bean and seeds in a saucepan over medium-high heat. Bring to a boil. Remove from heat and let sit for 15 minutes. Remove vanilla bean pod.
Whisk egg yolks and sugar until well blended. It will be slightly lighter in color. Using a ladle, add a small amount of the cream mixture to the eggs, stirring constantly. Gradually add another ladle of cream while stirring. Repeat until all of the cream has been added. Pour mixture through a strainer into a large measuring cup to remove any unwanted pieces of egg. Pour mixture into 12 (3-ounce) ramekins. Set ramekins in a large roasting pan and place on oven shelf. Pour hot water into the pan until it comes halfway up the sides of the ramekins. Bake until the custard is set but still still trembles in the center when shaken, 30 to 35 minutes. Cover with plastic wrap and refrigerate ramekins for 2 hours (or up to 3 days).
FOR THE SUGAR HEARTS
Preheat the oven to 375 degrees F.
Place your silicon heart baking mold onto a cookie tray. Fill each heart-shaped opening with 1 1/2 tsp of sugar. Give the tray a shake to even out sugar. Bake in oven for 13 to 14 minutes, rotating pan every 3 minutes, until sugar has completely melted and is a light amber color. Watch carefully to prevent sugar from burning and getting too dark. Remove from oven and cool completely. Carefully, pop each sugar heart out of the mold.
Store finished sugar hearts in a single layer, in a ziplock bag, until ready to use. These can be made several days in advance.
Top each custard-filled ramekin with a sugar heart. Sprinkle an additional 1/2 tsp of sugar over each ramekin. Using a baker’s torch, melt the sugar to form a smooth, solid surface. There is no need to caramelize the sugar much since the heart is already a nice amber color. Let sit for 5 minutes before serving. Enjoy!
If you don’t have a baker’s torch, place the ramekins under a broiler to melt the sugar. While not the same, a broiler will do the trick. Placing the custard cups into the freezer for 15 minutes prior to broiling will help keep the final dish cold. But really, a torch is way more fun! Just be careful… it is fire!