Creme Brulee

  • Active Time 15m
  • Total Time 3h

Serves 7

Most bistro menus include some variety of this sugar-topped custard. To prevent the custard from melting while you caramelize the sugar, chill the custard well before you sprinkle it with the sugar, and broil it just until the sugar melts and browns.

ingredients

  • 4 cups heavy cream
  • 1 vanilla bean, split in 1/2 lengthwise
  • 7 egg yolks
  • 3/4 cup sugar for the custard, plus 7 teaspoons sugar for topping

directions

Preheat oven to 350 degrees F.

In a large saucepan over high heat, combine the cream and vanilla bean and bring to a boil, stirring occasionally with a wire whisk to prevent sticking.

Meanwhile, in a bowl, using the whisk, stir together the egg yolks and the 3/4 cup sugar until well-blended.

As soon as the cream boils, immediately pour it in a slow, steady stream into the egg-sugar mixture, whisking constantly.

Strain the cream-egg mixture through a fine-mesh sieve into seven ramekins, each 3 1/2 inches in diameter and 2 1/4 inches tall, dividing it evenly.

Place the ramekins in a shallow baking pan and pour in hot water to reach halfway up the sides of the ramekins. Bake just until the custard is set around edges but moves slightly in center when ramekin is shaken gently, about 45 minutes. Remove from the oven and remove the ramekins from the baking pan. Let cool completely, then cover and refrigerate until well chilled, about 2-3 hours.

Preheat a broiler.

Sprinkle 1 teaspoon of the sugar evenly over the top of each chilled ramekin. Place them on a baking sheet. Place the sheet in the broiler about 4 inches from the heat source and broil (grill) until the sugar caramelizes, about 5 minutes.

Remove from the broiler and serve immediately.

Recipe reprinted by permission of Weldon Owen. All rights reserved.

RecID 733

nutrition information per serving

595 calories; 55g total fat; 399mg cholesterol; 58mg sodium; 21g carbohydrates; 0g fiber; 6g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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