Crème Brulée
Recipe by:
Aj
Crème brulée is a French custard dessert that can be translated as "burnt cream." You don't really burn the cream-- you burn the sugar on top.
Ready in 2 hours 5 mins
Added to favorites by 5 cooks
Ingredients
Serves: 6
- 2 cups cream
- 2/3 cups sugar
- 4 egg yolks
- 2 tablespoons pure vanilla extract
- 6 to 8 spoonfuls of sugar
Preparation method
Prep: 15 mins | Cook: 50 mins | Extra time: 1 hour, cooling1.
Pre-heat oven to 350 degrees F. Arrange six 1 cup ceramic ramekins (not touching) in a shallow roasting pan.
2.
Heat cream in a heavy saucepan over medium-low heat until you see "fish eyes" (bubbles around the edges), about 5 minutes. Remove from heat.
3.
In a mixing bowl, use a whisk to beat the sugar and yolks until thickened (30 seconds). Slowly stir in the cream and vanilla. Whisk for 1 minute.
4.
Pour the mixture into the ramekins, 3/4 of the way up to the top in each. Place the custard cups into a roasting pan. Fill the roasting pan with hot water, half an inch from the top of ramekins. Place in the oven.
5.
Bake for about 45 minutes, until the custard is set but the middle of each ramekin is still a little jiggly.
6.
Remove the pan from the oven. With a turkey baster, remove some of the water. Take the ramekins out of the pan and refrigerate for at least 1 and up to 6 hours.
7.
At least an hour before serving, pre-heat the broiler. Sprinkle the top of the custard evenly with 1 to 2 spoonfuls of sugar on each. Broil close to the heat source for about 2 minutes, until the sugar melts and the surface browns. Watch closely so the sugar does not melt.
8.
Refrigerate if not served immediately after browning the sugar.
Note
You can also melt the sugar with a small kitchen torch if available.
Provided by: Allrecipes
Last updated:
Apr 10 2013
Very good Creme brulee recipe, thank you very much!
Camasino Team
Posted:
Feb 17 2012
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