Prep 2 hrs
Cook 40 mins
This is so silky smooth and decadent.
Make and share this Creme Brulee recipe from Food.com.
- Preheat oven to 325°F.
- In a large bowl cream together egg yolks and 3/4 cup sugar with a whisk till pale yellow and thick.
- Pour creme into medium saucepan over low heat.
- Bring cream to a brief simmer, do not boil and add vanilla.
- Remove from heat and temper the egg mixture by adding 1/2 cup of cream at a time while continuously whisking to keep eggs from cooking.
- Keep whisking till all cream is added.
- divide into six 6-oz ramikins about 3/4 way full.
- Place ramekins in roasting pan and add water to pan till about 1/2 way up sides of ramikins.
- Bake till barely set around the edges, 40 minute.
- If starts to brown place a piece of foil on top.
- Remove from heat and let cool at room temperature.
- Transfer ramekins to fridge.
- Chill for about 2 hours.
- Sprinkle each w/ 1 tbsp sugar, hold a kitchen torch 2 inches over surface and use just long enough to brown the sugar.
- Garnish with fruit, raspberry sauce, cookies-- whatever--and serve immediately.
This was certainly silky. I found it a little eggy and would possibly only use 8 yolks next time. I added a vanilla bean whilst simmering the cream and added vanilla extract to the eggs and sugar. I will certainly use this recipe again
I love creme brulee and made this over the weekend. Since I didnt have a kitchen blow torch, I used my boyfriends larger one. :) That was worth all the time in making it. My boyfriend loved the "nice little treat". I added a raspberry sauce on top just to try it and it was great.
Wonderful creamy recipe! My only changes to the recipe was to double the (homemade) vanilla (we love vanilla) and as I didn't have any superfine sugar I just ran regular granulated sugar through the food processor first. Sushiman bought me a blow torch last year and I got to play with it making the sugar crust. We had just as much fun blow-torching the recipe as we did eating it.