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Creme Brulee

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2 cups heavy cream
4 egg yolks
2 tablespoons sugar
2 tablespoons vanilla extract
10 teaspoons brownsugar


Preheat oven to 325 degrees F.
Scald cream using a double boiler, if available
Whisk eggs, sugar and vanilla in separate bowl.
Temper the eggs by mising 2 tablespoons of hot cream into the yolk mixture.
Stir the tempered yolks into the cream.
Strain cream and evenly divide the mixture between 5 broil-safe ramekins.
Place ramekins in a 1-inch waterbath.
Bake for 45 to 50 minutes, or until set.
Remove ramekins from waterbath and cool on wire rack 10 minuetes.
Refrigerate a minimum of one hour.

Just before serving, sprinkle 2 teaspoons brown sugar evenly over each ramekin.
Broil 3 to 4 inches from heat for 2 to 5 minutes until sugar is melted.
Serve immediately.

Makes 5 servings.

created 01/31/2010