Creme Brulee


6 egg yolks
6 tablespoons white sugar, divided into 4 and 2 tablespoons
1/2 teaspoon vanilla extract
2 1/2 cups heavy cream
2 tablespoons brown sugar


Double boiler
5 small and shallow heat-proof dishes
Mixing bowl


Preheat oven to 300 degrees F (150 degrees C).


1) Beat egg yolks, 4 tablespoons white sugar and vanilla extract in a mixing bowl until thick and creamy.

2) Pour heavy cream into a saucepan and stir over low heat until it almost boils.

3) Remove the cream from heat immediately.

4) Stir cream into the egg yolk mixture; beat until combined.

5) Pour cream mixture into the top pan of a double boiler. Stir over simmering water until mixture lightly coats the back of a spoon, about 3 minutes. Remove mixture from heat immediately and pour into a shallow heat-proof dish.

6) Bake in preheated oven for 30 minutes. Remove from oven and cool to room temperature. Refrigerate for at least 1 hour or overnight.

7) Preheat oven to broil.

8) In a small bowl combine remaining 2 tablespoons white sugar and brown sugar. Sift this mixture evenly over custard.

9) Place dish under broiler until sugar melts, about 2 minutes. Watch carefully so as not to burn.

10) Remove from heat and allow to cool. Refrigerate until custard is set again.

 Serving size: 5  |  Total time: 40 min  |  Source:

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