I know what you’re thinking. Kids? Crème Brulée?
Trust me. I had my doubts, too. Your favorite restaurant dessert is actually a fun & easy one to make with the kids. Why? Simple ingredients and a whole lotta kitchen action.
Baltimore mom and Executive Pastry Chef Liz Wilcox invited us into her kitchen to whip up French classic (literally!). And our kid chefs were up to the challenge with Chef Liz’s guidance.
Don’t skip the custard goodness just because you don’t have a culinary blow torch in your kitchen. You can also brulee the sugar with a culinary iron (in case you happen to have one of those) or under the broiler.
Another (cool) pastry tip? When garnishing with the whipped cream, just use one finger to guide the pastry tip.
The best part of this recipe is the sugared cranberries. Be sure to make enough for ‘sampling’ while you cook. They would also look gorgeous on your holiday table! Or random Friday night. Who says fancy is just for special occasions?
(Ps – love their fabulous Odette Williams aprons? Pick up one for your kiddo at Becket Hitch!)
- 4 Egg Yolks
- 1 Egg
- 1 C Heavy Cream
- 1 C Half and Half
- 1/2 C Sugar
- ¼ Teaspoon Vanilla Bean
- Hot Water
- Whipped Cream
- Sugared Cranberries
- Preheat oven to 325’F.
- Crack eggs into a bowl.
- Add half of the sugar by eye and a small amount of the cream. Combine by hand and set aside.
- In a pot ,combine the remaining cream and sugar, half and half and vanilla. Bring to a boil, stirring.
- Temper the cream mixture into the egg mixture. Strain.
- Place ramekins on a sheet tray with sides. Pour evenly into 6 ramekins.
- Place sheet tray in the oven. Pour enough hot water into sheet tray to create a water bath. Bake 25 minutes or until set.
- Sprinkle ramekins with sugar, about 1 tablespoon. Carefully brûlée sugar using a blow torch or a heated flat iron. This can also be done using the broiler.
- Garnish with whipped cream and sugared cranberries.
- To make sugared cranberries, combine 1/2 cup sugar and 1/2 cup water in a medium saucepan over medium heat, stirring until sugar is dissolved, about 2-3 minutes. Stir in cranberries until well coated. Using a slotted spoon, transfer to wire rack; let dry for at least 1 hour. Place 1/4 cup sugar on a plate and transfer the cranberries to the plate, rolling the cranberries in the sugar to coat.
Chef Liz offers pastry cooking classes in her Jarretsville home! Parent/child classes, kid classes, adult classes — she’ll customize an experience just for you. All classes are 1 hour in length and everything you make in class you take home with you. Fee includes lesson, some of the ingredients, recipe and fun! Classes are based on what you want to learn! Email her for more details.