Community Pick
Creme Brulee

photo by limeandspoontt





- Ready In:
- 1hr 5mins
- Ingredients:
- 6
- Serves:
-
8
ingredients
- 1 quart heavy cream
- 1⁄2 vanilla beans or 1 teaspoon vanilla extract
- 1⁄2 cup sugar
- 10 egg yolks
- 1 pinch salt
-
CARAMEL TOPPING
- 1⁄2 cup sugar
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.
Reviews
-
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.
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Tweaks
RECIPE SUBMITTED BY
Mooseybear
United States
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.