Creme Brulee by the Spoonful
Ready In: 1 hr 30 mins
Serves: 20
Yields: 20 Spoonfuls
Ingredients
- 1 teaspoon vanilla extract
- 1 cup whipping cream
- 3 egg yolks
- 2 teaspoons sugar (extra for glazing)
Directions
- Preheat oven to 325°F.
- In a saucepan, slowly heat the cream and add the vanilla to the warmed cream.
- In a bowl, beat the egg yolks and the sugar.
- Whisk in the hot cream.
- Pour into three 150ml (2/3 cup) ramekins.
- Place the ramekins in a baking dish and add enough hot water to reach 3/4 of the way up the sides of the ramekins.
- Bake for about 30 minutes.
- The water should barely simmer, never boil.
- Cool to room temperature, then refrigerate until thoroughly chilled.
- Just before serving, scoop a small amount of the custard into attractive (miso) soup spoons.
- Sprinkle with sugar and caramelize quickly using a blowtorch.
- Serve immediately with coffee.
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