Creme Brulee

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photo by limeandspoontt photo by limeandspoontt
photo by limeandspoontt
photo by heybrother photo by heybrother
photo by heybrother photo by heybrother
photo by LizzieBug photo by LizzieBug
photo by LizzieBug photo by LizzieBug
Ready In:
1hr 5mins
Ingredients:
6
Serves:
8
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ingredients

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directions

  • Use 6-oz. ramekins.
  • Heat the oven to 325°F.
  • Heat the cream or cream and milk in a medium saucepan over medium heat until scalded (you'll see small bubbles on the sides of the pan).
  • Split the vanilla bean in half, if using, and scrape the seeds into the cream.
  • Meanwhile, in a medium bowl, slowly whisk the sugar and salt into the egg yolks.
  • Slowly temper the hot cream into the sugar/yolk mixture.
  • Strain the mixture through a fine sieve into a pitcher or measuring cup.
  • Stir in vanilla extract if using.
  • Arrange the ramekins in a baking dish with deep sides, pour the mixture into the ramekins, Fill the baking dish with water to come halfway up the sides of the ramekins and cover the dish with foil.
  • Bake until just set, 25 to 50 min.
  • Remember to start checking early; baking time will depend on the thickness and depth of your ramekins and baking dish.
  • Carefully remove the baking dish from the oven and let the ramekins cool in the water bath.
  • Remove, cover with plastic wrap and refrigerate at least 2 hours or up to 2 days.
  • Topping: sprinkle a light layer of sugar over each cold creme brulee just before serving.
  • Caramelize either using a propane torch by passing over the sugar or putting under a broiler.

Questions & Replies

  1. Why does my creme burlle burn on top
     
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Reviews

  1. Very very good! Easy to make. I followed the directions exactly and used a vanilla bean. The first time I made this I used tea cups, not a good idea. The next time I used ramekins of course these were just right. Again very good. I have placed this recipe in my guest file. Thank you Mean Chef!
     
  2. This was easy and delicious!! I made it once by halving the recipe and it was good but just wasn't perfection. Well I made it again today by doing the full recipe and it was outstanding!!! I did use alittle more vanila, my preference. I used 7 oz ramekins. I also didn't put aluminum foil over it. I used very hot tap water for the bath. I baked them for 40 minutes and they were completely done. I left them sit in the bath on the counter for about 10 - 15 minutes before putting them in the fridge. I used my little torch. the taste was very yummy, smooth, lucious and I was very proud of myself. Thank you so much for this recipe. This will be my permanent one. I am going to try it again and add fresh bing cherries in the bottom of the ramekins.
     
  3. Great flavor in this creme brulee. I only had one cup of cream so used half and half for the rest of my half recipe. Still turned out great.
     
  4. I'm not going to lie - I was pretty scared of this recipe. But it turned out beautifully! I will definitely make it again.
     
  5. This was wonderfully creamy and yummy! I made a half batch and substituted a cup of unsweetened coconut milk for one of the cups of heavy cream, put toasted coconut on top and served it with mango. Fantastic!
     
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Tweaks

  1. Amazing Taste! I usually add a ground pod of cardamom to the mix, and substitute vanilla bean and cognac for the vanilla extract. Great flavor and texture!
     
  2. This was wonderfully creamy and yummy! I made a half batch and substituted a cup of unsweetened coconut milk for one of the cups of heavy cream, put toasted coconut on top and served it with mango. Fantastic!
     

RECIPE SUBMITTED BY

I am a single mom in Seattle. I enjoy a wide variety of activities including reading, crafts, sports (my son plays baseball and football), cooking, and just about anything else you can think of. We have 2 dogs, Thunder and Lightning...my taste testers. I have lived in this area most of my life. Everytime I move away, I come back because it's so beautiful. I have been hopping on Zaar for a while now, perusing recipes and getting ideas. I figured it was time to contribute back to the site...add some recipes and reviews.
 
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