We decided to take on the Pioneer Woman Creme Brulee recipe for our final cooking challenge, and it was certainly an experience! While we wouldn’t call it a complete culinary triumph in terms of perfect custard setting, it was a resounding success in terms of fun, learning, and delicious flavor. Our creme brulee ended up a bit more pudding-like than firm custard, but honestly, it was so tasty that nobody minded a bit. Let’s dive into our adventure and what we learned making this classic dessert.
There are a few reasons why our custard might not have set perfectly. The warm weather definitely played a role, and our oven can be a little unpredictable with temperature. We also might have been a bit too eager to dig in after torching the sugar, or maybe letting it sit out in our warm kitchen for a while wasn’t the best idea. It was likely a combination of these factors that led to a softer set than expected.
But honestly, the slight consistency issue didn’t dampen our spirits at all. It was our last Pioneer Woman recipe challenge, and we were in a celebratory mood! We had a blast catching up on office gossip as we whisked the egg yolks to that perfect pale yellow. We even discovered a hidden mixing bowl in our cupboard – a kitchen miracle! We diligently tempered the eggs (even though one of us isn’t a fan of tempering), and we finally had an excuse to use a kitchen torch and some adorable ramekins we’d been wanting. And let’s not forget the fun of mastering that caramelized sugar topping! Most importantly, despite not being perfectly set, the creme brulee was absolutely delicious, and our friends devoured it without a single complaint.
Separating egg yolks for Pioneer Woman creme brulee recipe
The first step is to carefully separate ten egg yolks. This is crucial for the rich custard base of the creme brulee.
Kitchen sink with eggshells after separating yolks for creme brulee
A glimpse of the aftermath in the kitchen sink – separating eggs can get a little messy!
Heating cream and vanilla for Pioneer Woman's creme brulee custard
Next, we heated the heavy cream with vanilla extract. This infused the cream with a lovely vanilla flavor, essential for a classic creme brulee.
Adding sugar to egg yolks for homemade creme brulee
Sugar is then added to the separated egg yolks. The sugar sweetens the custard and helps create the signature caramelized crust.
Whisking egg yolks and sugar for creme brulee recipe
Whisking the egg yolks and sugar mixture is important to ensure it’s light and airy. We whisked for a good 3-4 minutes to get it just right.
Teamwork whisking creme brulee egg mixture
Whisking for that long can be tiring, so we took turns to give our arms a break! Teamwork makes the dream work in the kitchen.
Tempering egg mixture for Pioneer Woman creme brulee
Tempering the egg mixture is the next crucial step. We slowly added a bit of the hot cream to the eggs, mixing constantly to gently raise their temperature without cooking them.
Pouring creme brulee custard into ramekins
Once tempered, we poured the custard mixture into ramekins, ready for baking.
Close up of creme brulee in ramekins before baking
Ooh, they look promising! The smooth custard is ready for the oven.
Creme brulee ramekins filled with custard ready to bake
Ahh, almost ready for the oven. These little ramekins are perfect for individual servings of creme brulee.
Glass bowls as ramekin substitutes for creme brulee
We actually had enough custard to fill not just the ramekins, but also four glass bowls as substitutes! Don’t be afraid to improvise if you don’t have enough ramekins.
Creme brulee baking in a water bath in the oven
Into the oven they go, nestled in a water bath. The water bath is key to gentle, even cooking and prevents the custard from curdling. We baked them until set and then chilled them for at least 3 hours.
Over-caramelized sugar on creme brulee with kitchen torch
Our first attempt with the kitchen torch was a little enthusiastic! We slightly over-caramelized the sugar at first.
Perfectly caramelized sugar crust on creme brulee
But we quickly got the hang of it and achieved that perfect golden-brown, crisp sugar crust! Practice makes perfect when it comes to torching.
Even though our Pioneer Woman creme brulee wasn’t textbook perfect in consistency, it was a truly enjoyable and delicious experience. It reminded us that cooking should be fun, and even “failures” can be delicious successes. If you’re looking to try making creme brulee, the Pioneer Woman’s recipe is a great starting point, and don’t be afraid to embrace a little imperfection along the way!
