PIONEER WOMAN CREME BRULEE RECIPES

Steps:

• Preheat oven to 325ºF. Place a 9 X 13 inch baking dish, filled halfway with water, on the bottom rack of the oven to create steam. Set the second oven rack to the middle position. Butter a 10-inch ceramic tart pan and set aside.In a large bowl, whisk egg yolks with ¾ cup sugar, vanilla, nutmeg and salt. Pour the cream into a sauce pot, and set over medium heat until it simmers. Then turn off the heat. Whisking the egg mixture feverishly, slowly pour the hot cream into the eggs. Whisk fast and pour slow to ensure you don't scramble the eggs. Whisk in the bourbon. Then pour the finished mixture into the prepared tart pan.Bake for 30 minutes on the center rack. The edges should be firm and the very center should jiggle just a little. Remove the pan from the oven and cool until it’s easy to handle. Then cover the tops with plastic wrap and chill for at least 4 hours.Before serving, sprinkle remaining ¼ cup sugar over the top of the custard.Set the oven on broil and place a rack in the top position. Broil the sugar for 1–2 minutes until dark and caramelized. Don’t take your eyes off the pan. Sugar can turn black under the broiler in a matter of seconds. Once caramelized, crack the surface and serve!

Steps:

• Preheat oven to 325 degrees.Pour the cream into the saucepan. Add vanilla (whichever product you're using) and simmer over medium-low heat.Whip egg yolks with the sugar until pale yellow and thick. Strain cream using a fine mesh strainer.Whip yolks while you very slowly drizzle in 1 cup of warm cream. Go slowly so as not to cook the eggs! Once the first cup is added, you can add the rest of the cream slowly.Place ramekins onto a rimmed baking sheet. Pour custard mixture into ramekins. Pour water in bottom of baking sheet until it comes halfway up the ramekins. Bake for 30 minutes, or until just set. Do not allow to get brown.Cool ramekins on countertop, then chill for at least 2-3 hours, covered in plastic wrap. To serve, sprinkle 1 tablespoon over each ramekin of custard. Use a kitchen torch to quickly (but carefully) brown the sugar. There should be a thin, crisp surface of burned sugar on the top.Serve immediately!