A Haven for Vee

Saturday, February 21, 2009

Crème Brûlée and Butter Chicken

The crème brûlée was so good! For Christmas I gave John a Crème Brûlée Set because I'd he'd been dying for one. Turns out that I shouldn't have bothered with the set because the ramekins that came with the set are ridiculously small and the butane "torch" is as well. When it came time to fire off the brown sugar topping, John used the great big torch. Very exciting! As you can see, I'm just using Pyrex custard cups, which gives a more reasonable portion. In case you've never tried making this dessert, let me assure you that it was very easy and the results were over the moon. If you ever need to impress guests...

Here's the recipe that I used, which I've had floating about so long that I don't know where it's from. (Perhaps an old Country Living magazine?)

Crème Brûlée


√ 2 cups heavy whipping cream
√ ½ cup sugar
√ 1 TBS real vanilla extract
√ 5 large egg yolks
√ 12 tsp brown sugar


* Heat oven to 325°
* Place six ¾-cup ramekins in a 13x9x2" baking pan.
* Mix cream, sugar, and vanilla in a heavy medium saucepan.
* Stir over medium heat until sugar dissolves and mixture comes to a simmer.
* Cover pan and reduce heat to very low and simmer gently for ten minutes.

* Whisk yolks in bowl until blended well.
* Gradually whisk yolks into hot cream mixture (after the mixture has already simmered for ten minutes) until just blended.

* Divide custard between ramekins.
* Pour enough hot water into the baking pan until the water is halfway up the sides of the dishes.
* Transfer the baking pan to the oven.
* Bake custards for 35 minutes. Custards should be nearly set in the center when gently shaken.

* Use tongs or a spatula to remove the custards from the pan.
* Cool for 30 minutes.
* Chill at least three hours and up to two days.

* When ready to serve, sprinkle 2 tsp brown sugar over each custard, place on baking sheet for added protection and either broil to brown or use a butane torch to caramelize the sugar.

All I have to say is yummy!

And, just because a couple of you mentioned the Butter Chicken, I'll toss in that recipe, too.

Butter Chicken


☺ 2 beaten eggs
☺ 1 cup crushed Ritz crackers (What's fun about this is that any flavored cracker works...I've tried many different kinds and they all work, just be sure to use a cracker as that's the texture crumb you're looking for.)
☺ ½ tsp garlic salt
☺ ground black pepper to taste
☺ 4 skinless boneless chicken breast halves (I prefer to cut them into strips creating a chicken finger...more sides to coat, in which case, you'll need more crumbs.)
☺ ½ cup butter cut into pieces.


* Preheat oven to 375º
* Place eggs and crumbs in two separate bowls.
* Mix cracker crumbs with garlic salt and pepper.
* Dip chicken in eggs.
* Dredge chicken in the crumb mixture until well coated.
* Arrange chicken in a Pam sprayed 9x13 baking dish.
* Place butter over the top of the chicken.
* Bake in oven for 40 minutes or until juices run clear.

Have a happy Saturday and, if you try either of these, please let me know!


  1. Wonderful recipes, thanks for sharing them. The only time I have had Creme Brulee it was a very strong coffee flavor and I don't like coffee. I'll have to try your recipe. Have a great Saturday.

  2. A Creme Brulee torch is on my 'wish' list, or maybe on my wish list for my daughter. She makes it for us every once in a whil - yummy! The first time she made it she didn't read all the way through the recipe to the part about chilling - we ate our dessert late that night!
    Butter chicken is something I've never tried, but it looks very good so I'll give it a whirl.
    Loved your cosy jammie day in your previous post!

  3. Mmmmm it looks yummy. I have not had this in years!
    Thanks for the recipes!!

  4. Think I might try the chicken one, thanks for the recipe.

  5. I love creme brulee! Nearly every Sunday when I was growing up, my mom made oven fried chicken. She dipped the chicken in melted butter and then rolled it in the cracker crumbs. MMMmmmm...

  6. The only time I've eaten Creme Brulee was when we were on our walking vacation in England and I loved it.
    I will certainly give this recipe a try.
    I have those exact same pyrex custard cups and I'll use them as well.
    Thanks for the recipe!!!

  7. Great recipes and I am going to definitely try the butter chicken because WE GET RITZ CRACKERS HERE!! So many recipes call for American crackers and they are thin on the ground. But I can make this!

  8. Sounds absolutely delicious! I've never attempted Creme Brulee' before. I will have to give it a try....or hubby will, ha,ha! Thanks for the recipe!

  9. OMG I had lost you! I redid my blog pals to the new method and somehow lost you, but I found you now! And I'm coming to dinner...can I bring Mac?

  10. Vee, thank you for the recipe, everyone in my house loves Creme Brulee. A torch is sadly not in my kitchen, but some day.


  11. I love creme brulee...and have made it on occasion...but it always reminds me of dining in a very special place. I've never done the torch thing...especially a big torch...this is sounding most impressive.

    I've only had butter chicken at an East Indian restaurant...and it was heavy on the curry...but very good. I shall give this a try (maybe add a wee touch of curry) and I'll call you up when I do!

  12. Vee,

    Thank you for the sweet ecard! It so cheered and brightened my day. Still quite ill at the Quill, hope to be up and running soon. Have a restful Sunday and I love your Sunday post!

  13. Thank you for the two wonderful recipes. I have never tried to make Creme Brulee. Yours looks so delicious! I hope you are having a lovely weekend.

  14. I can't wait to try both of these recipes.

  15. Cerme Brulee is my daughter's favorite dessert so I always make it for her birthday and some holidays .:-)

    I've never made butter chicken however, and I'll try your recipe the next time I buy chicken cutlets. It sounds good!

    I've used a recipe with whole chicken pieces where I dip the chicken pieces into mayonnaise to coat them, and then bread crumbs, and then roast them. The mayo keeps the chicken moist and adds flavor. My family loves it!

    I love the scripture and song quoted in the post above.

  16. I love the song --- God Leads Us Along --- and am singing it in my head --- where it will stay the rest of the day.

    Thank you --- it's lovely! So is our Shepherd.


  17. I have never made Crème Burlee, but with your recipe right here in front of me, I might have to give this a go. I sure enjoy it when I order it in a restaurant.

  18. I've never made creme brulee nor tasted it, perhaps I will try it one day, I'm sure I'm missing out on something wonderful. Your chicken recipe sounds awesome! I think I would use a regular torch...although, they scare me :)


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