Creme Brulee

"This is so silky smooth and decadent."
 
Creme Brulee created by Lynn in MA
Ready In:
2hrs 40mins
Serves:
Units:

ingredients

  • 9 egg yolks
  • 34 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.
Submit a Recipe Correction

MY PRIVATE NOTES

Add a Note
Advertisement
Enter The Sweepstakes
Advertisement

RECIPE MADE WITH LOVE BY

@startnover
Contributor

Join The Conversation

all
reviews
tweaks
q&a
sort by:
  1. Lynn in MA
    Creme Brulee Created by Lynn in MA
  2. Lynn in MA
    Creme Brulee Created by Lynn in MA
  3. Lynn in MA
    Creme Brulee Created by Lynn in MA
  4. An_Net
    Creme Brulee Created by An_Net
  5. An_Net
    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
     
Advertisement

Find More Recipes