Creme Brulee
Crème brûlée is a super creamy custard with crust of crystalized sugar – yum!
Creme Brulee
Makes: 8 individual ramekins
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Ingredients
- 4 cups heavy whipping cream
- 9 large egg yolks
- ¾ cup white sugar
- 1 tsp vanilla
- 1 dash salt
- brown sugar (for the crystalizing on top)
Instructions:
- Preheat the oven to 325° and prepare some boiling water.
- In a large saucepan, combine the cream, egg yolks, sugar, and salt.
- Cook, stirring frequently, over medium heat until the mixture reaches 160° or is thick enough to coat the back of a metal spoon (takes about 20 minutes).
- Remove from heat and stir in the vanilla.
- Transfer to 8 6oz ramekins or custard cups.
- Place the cups in a baking pan; add 1" of boiling water to the pan to create a water bath.
- Bake, uncovered, for 25-30 minutes or until the centers are just set (mixture will jiggle).
- Remove the ramekins from the water bath and cool for 10 minutes.
- Cover and refrigerate for at least 4 hours.
- 1 hour before serving, place custards on a baking sheet. Sprinkle each with 1-2 tsp of brown sugar.
- Broil 8" from the heat for 4-7 minutes or until the sugar is golden. (You could use a kitchen torch too, but broiling is easier.)
Notes:
Make Ahead: These are best cooled for several hours, so this is a good recipe to make ahead of time.
Diet: Gluten Free
This was good but way too sweet. I think you could halve the sugar. I tried broiling the custard, but all it did was heat up the custard. Part of the problem was it was an electric broiler. I think that if the custard isn’t in a shallow dish and if the broiler is gas and you can leave the door open, the broiler idea would work.