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Valentine’s Day Treat: Cupid’s Creme Brulee

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Valentine's Day Dessert Recipe - Creme Brulee

Today we’re getting ready for Cupid’s holiday with a luscious Valentine’s Day dessert that will melt your heart!  Carrie Sellman here from Half Baked – excited to share my very first post as a new guest contributor!

Crème Brulee is one of those decadent desserts definitely worthy of a special occasion. Most think it’s an indulgence only to be enjoyed at a fine restaurant, but it’s actually fairly simple to make at home. It only has 4 ingredients! 

Topped with a caramelized sugar heart, these mini crème brulees would have cupid himself swooning.  As your spoon cracks through the delicate sugar crust to reveal the silky smooth cream beneath, this is one heart you won’t mind breaking this Valentine’s Day.

Valentine's Day Creme Brulee

Read on for this lovely Crème Brulee recipe…   

CUPID’S CREME BRULEE

Serves 12

REQUIRED SUPPLIES:

  • Silicon Heart Baking Mold (Target Dollar Spot)
  • 12 (3-ounce) Ramekins
  • Baker’s Torch (optional)

INGREDIENTS:

  • 1 quart heavy cream
  • 1 vanilla bean
  • 1/2 cup sugar
  • 6 egg yolks

FOR THE CUSTARD

Preheat the oven to 325 degrees F.

Using a knife, split vanilla bean in half lengthwise.  Scrape out all of the little seeds from the inside of the bean.  Heat cream, vanilla bean and seeds in a saucepan over medium-high heat.  Bring to a boil.  Remove from heat and let sit for 15 minutes.  Remove vanilla bean pod.

Whisk egg yolks and sugar until well blended.  It will be slightly lighter in color.  Using a ladle, add a small amount of the cream mixture to the eggs, stirring constantly.  Gradually add another ladle of cream while stirring.  Repeat until all of the cream has been added.  Pour mixture through a strainer into a large measuring cup to remove any unwanted pieces of egg.  Pour mixture into 12 (3-ounce) ramekins.  Set ramekins in a large roasting pan and place on oven shelf.  Pour hot water into the pan until it comes halfway up the sides of the ramekins.  Bake until the custard is set but still still trembles in the center when shaken, 30 to 35 minutes.  Cover with plastic wrap and refrigerate ramekins for 2 hours (or up to 3 days).

FOR THE SUGAR HEARTS

Preheat the oven to 375 degrees F.

Place your silicon heart baking mold onto a cookie tray.  Fill each heart-shaped opening with 1 1/2 tsp of sugar.  Give the tray a shake to even out sugar.  Bake in oven for 13 to 14 minutes, rotating pan every 3 minutes, until sugar has completely melted and is a light amber color.  Watch carefully to prevent sugar from burning and getting too dark.  Remove from oven and cool completely.  Carefully, pop each sugar heart out of the mold.

Homemade Sugar Hearts for Creme Brulee

Store finished sugar hearts in a single layer, in a ziplock bag, until ready to use.  These can be made several days in advance.

TO ASSEMBLE:
Top each custard-filled ramekin with a sugar heart.  Sprinkle an additional 1/2 tsp of sugar over each ramekin.  Using a baker’s torch, melt the sugar to form a smooth, solid surface.  There is no need to caramelize the sugar much since the heart is already a nice amber color.  Let sit for 5 minutes before serving.  Enjoy!

TIPS:
If you don’t have a baker’s torch, place the ramekins under a broiler to melt the sugar.  While not the same, a broiler will do the trick.  Placing the custard cups into the freezer for 15 minutes prior to broiling will help keep the final dish cold.  But really, a torch is way more fun!  Just be careful… it is fire!

Valentine's Day Dessert Recipe - Creme Brulee

By |2018-02-12T20:46:09+00:00February 7th, 2012|Sweets, Valentine's Day|

About the Author:

CARRIE SELLMAN is the founder and editor of Half Baked (The Cake Blog), an inspirational site featuring everything from cupcakes to cookies, dessert tables, DIYs and recipes. But the heart of it all is cake!

Baking since childhood, Carrie fell in love with cake design during her hunt for the perfect wedding cake. She said goodbye to her corporate IT career and learned everything she could about cake. After owning her own cake shop for several years, Carrie now combines her love of baking, parties, graphic design, writing and technology as the editor of Half Baked. She hopes brides, party-planning moms and cake lovers everywhere find their perfect cake on Half Baked.    

Carrie’s work has been published in BRIDES Magazine, The Bride and Bloom and featured on popular websites such as TLC’s Parentables, HWTM, Style Me Pretty and BRIDES.com. She is also a contributing writer for The TomKat Studio.

Carrie resides outside of Miami with her 1 year old daughter and husband of 11 years.  She writes Half Baked early in the morning, late at night and during nap time!

16 Comments

  1. Brenda's Wedding Blog February 7, 2012 at 7:48 am

    Welcome to the Hostess Blog Carrie. These look wonderful and I love the sugar heart which can be used to decorate many other desserts too.

  2. Sophisticated Stationery February 7, 2012 at 9:19 am

    This looks delicious! I love the heart topping!

  3. Sarah February 7, 2012 at 1:03 pm

    I adore creme brulee – it’s my favourite dessert on the menu & I’d pick it every time! The heart shape on top is such a cute touch for valentines.

  4. Miss Margarita February 7, 2012 at 1:20 pm

    So cuuute!!

  5. Rose of Magpie's Recipes February 7, 2012 at 2:04 pm

    This is such a good idea! Looks super easy too! would be fun to use these hearts to top all kinds of desserts!

  6. Ashley February 7, 2012 at 8:27 pm

    Love this idea, and how easy it was to make it extra special for Valentine’s Day!!

  7. party ideas by Little Bird Celebrations February 8, 2012 at 4:11 pm

    Yum! I think this is something I might actually be able to make.

  8. Juliette @ Carpet Cleaning Aliso Viejo February 9, 2012 at 10:00 am

    Oh, my goodness my husband will love this. You have the most wonderful site. What awesome ideas. I wish I had just a ounce of talent you do. This will make our Valentines Day that more yummy. I look forward to seeing more of your amazing ideas and treats. Coming from a mom, wife and owner of a href=”http://freshcleanhome.com/carpet-cleaning-aliso-viejo-ca//”>Carpet Cleaning Aliso Viejo Happy Valentines Day!

  9. Rebecca February 9, 2012 at 3:24 pm

    This is such a great idea! Can’t wait to try this one out.

  10. j February 9, 2012 at 10:06 pm

    thanks for the great post! any tips for keeping the sugar hearts from cracking when you take them out of the silicone mold?

  11. Thais Helena Luchetta Roll June 7, 2012 at 1:16 am

    Meu maridinho fez pra mim, o melhor Creme Brulee que eu já comi!

  12. Thais Helena Luchetta Roll June 7, 2012 at 1:18 am

    Meu maridinho fez pra mim, o melhor Creme Bruleè que eu já comi!

  13. Thais Helena Luchetta Roll June 7, 2012 at 1:32 am

    Meu maridinho João A. Roll fez pra mim, o melhor Creme Bruleè que eu já comi!

  14. Thais Helena Luchetta Roll June 7, 2012 at 1:41 am

    Meu maridinho fez pra mim, o melhor Creme Bruleè que eu já comi!

  15. Junior at Junior's Carpet Cleaning Orange County November 28, 2012 at 10:18 pm

    Me encanta creme brulee es mi postre favorito y esta es una receta que voy a tratar de implementar. Junior’s Carpet Cleaning Orange County

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