You might be thinking Creme Brulee isn’t that hard to make? Well actually it really isn’t that difficult or time consuming. Yes, it has to bake for an hour and about fifteen minutes but really once it is in the oven you don’t have to mess with it unlike say cookie where you might spend an hour and fifteen taking cookies in and out of the oven. Yeah, really it is not that difficult and the result is a thick, creamy custard that will satisy just about any sweet tooth. In this recipe the addition of Starbursts make it an extra special treat.
First, you need to unwrap all the Starbursts and cut them into quarters. I find it easiest to cut them with a pair of kitchen scissors.
Next, whip together some egg yolks and sugar until they are light and fluffy.
Then, in a sauce pan bring to a boil more sugar and heavy cream.
Pour the boiling cream over the Starbursts and stir gently until they are melted.
Now pour a tiny bit of the heavy cream Starburst mixture into the whipped egg yolks and be sure to whisk all the while while you pour it in. Basically, this is just warming the eggs a bit, without making them too hot too fast and winding up with scrambled eggs.
Next, pour the egg mixture gradually into the heavy cream mixture making sure that you are whisking all the while.
After you are satisfied that everything is all mixed up well it is time to bake your Creme Brulee. For this you will need some ramekins or small bake-able bowls. Place the ramekins into a baking dish like a 9×13 inch dish and then pour your Creme Brulee into the ramekins and .
Place the baking dish with the ramekins into the oven. Pour water into the baking dish so that the water comes about half way up the sides of the ramekins. I used a watering can to do this because it works pretty good.
Now just relax and let you Creme Brulee bake for about an hour and fifteen minutes.
Remove the ramekins from the baking dish and allow them to cool a bit. Traditionally Creme Brulee is served cold but I like it warm too. So at this point you can either refrigerate it or move on to the next steps right now. Once your ready to serve the Starburst Creme Brulee sprinkle each ramekin generously and evenly with sugar.
Grab your kitchen torch and brown the sugar a bit, you don’t want to burn it but you do want it melted and browned.
It’s all ready to eat! Enjoy!!!
- 20 Starburst squares, cut into quarters
- 5 egg yolks
- ¼c. sugar
- 16oz heavy cream
- ¼c. sugar
- Preheat oven to 300F.
- Whip egg yolks and ¼c. sugar together until light and fluffy. Set aside.
- Bring heavy cream and the second ¼c. sugar to a boil, string constantly.
- Pour the cream mixture over the chopped Starbursts. Stir gently until the Starbursts are melted.
- Pour a small amount to the cream mixture into the egg yolks whisking as you pour. Then, while whisking, slowly pour the egg yolk mixture into the cream mixture. Continue to whisk until well combined.
- Place ramekins in a baking dish such as a 9x13 inch dish. Pour cream mixture into ramekins.
- Place baking pan with ramekins in to preheated oven, pour water into the baking pan so that it comes about half way up the sides of the ramekins.
- Bake for about 1 hour and 15 minutes, or until set.
- When ready to serve sprinkle each ramekin with about a tablespoon of sugar, make it as even as possible.
- Using a kitchen torch heat the sugar so that is caramelizes.
Original recipe by: Rilla Banks (A.K.A. EpicSweet.com)