Tried & True Creme Brulee With No Scalding

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 10mins
SERVES: 4
YIELD: 4 ramekins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 275 degrees F.
  • Whisk the cream, egg yolks, sugar, and vanilla extract together in a bowl. Mix it all up until it gets nice and creamy.
  • Pour this mixture into 7 ounce sized ramekins (those little ceramic dishes). I suppose you could pour it all into one smallish casserole dish too.
  • Place the ramekins in a baking pan. Fill the baking pan with hot water, about halfway up the sides of the ramekins.
  • Place the pan with the ramekins in the oven for 45 minutes to an hour or so.
  • After 45 minutes or so check them every ten minutes. You'll know they're done when you can stick a knife in one and it comes out clean. Remove the ramekins from the baking pan, set them on the counter, and let them cool for 15 minutes or so.
  • Then put them in the refrigerator and let them chill overnight.
  • Sprinkle a thin layer of the superfine sugar on the top of each. Make sure it's a THIN layer, but also make sure it completely covers the custard.
  • Now torch it! Or, if you don't have a torch, you can supposedly put them under the broiler for a minute or so. I haven't tried this.
  • Anyway, that's it. They came out just right the first time. Easy. And they tasted GREAT. The consistency was perfect. Enjoy!
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