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Cooking with Tim Kennedy: Crème Brûlée with flame torches

Cooking with Tim Kennedy: Crème Brûlée with flame torches

This has 4 of my favorite 8 ingredients. If I can figure out how to add deer meat or peanut butter into Creme Brulee my life would be remarkably better… I’ll work on that.

Ingredients

  • 6 egg yolks
  • 6 tablespoons white sugar, divided
  • 1/2 teaspoon vanilla extract
  • 2 1/2 cups heavy cream
  • 2 tablespoons brown sugar

Method

  1. Preheat oven to 300 degrees.
  2. Beat the egg yolks (like Hendo beat Michal Bisping), 4 tablespoons sugar and vanilla in a mixing bowl until thick, creamy, and smooth.
  3. Pour cream into a saucepan and stir over low heat until it almost comes to boil. Remove from heat immediately. Stir cream into the egg yolk mixture; beat like Bisping again.
  4. Pour cream mixture into the top of a double boiler. Stir over simmering water around 3 minutes. Remove from heat immediately and pour into a cute little shallow dish (insert totally inappropriate chauvinistic comment).
  5. Bake in oven for 30 minutes. Remove from oven and cool to room temperature. Refrigerate for 1 hour, or overnight.
  6. Preheat oven to broil or pull our your kick ass BLOW TORCH.
  7. In a small bowl combine remaining 2 tablespoons white sugar and brown sugar. Sift this mixture evenly over custard. Place dish under broiler or use an AWESOME blow torch (like me) until sugar melts, about 2 minutes. Watch carefully so as not to burn (or set anything else on fire.
  8. Remove from heat and allow to cool. Refrigerate until custard is set again.

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