Creme Brulee
photo by Lynn in MA
- Ready In:
- 2hrs 40mins
- Ingredients:
- 5
- Serves:
-
6
ingredients
- 9 egg yolks
- 3⁄4 cup superfine sugar, plus
- 6 tablespoons superfine sugar
- 1 quart heavy cream
- 1 teaspoon real vanilla
directions
- 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.
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Reviews
-
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.