You are here

Creme Brulee

Easy.Meals's picture
  Whipping cream 1 Pint
  Vanilla bean piece 1 Inch
  Egg yolks 6
  Sugar 3 Tablespoon
  Light brown sugar 3 Ounce
  Ice 1 Tablespoon

Warm cream with vanilla bean in top of double boiler over hot water.
Beat egg-yolks and sugar in basin until light and creamy.
Remove vanilla bean; slowly stir warmed cream into the egg-yolk mixture.
Return mixture to top of double boiler.
Cook over hot, not boiling, water, stirring, until mixture coats a wooden spoon well.
Pour custard into a heatproof serving dish, or into individual heatproof serving dishes.
Refrigerate until custard is firm, about 1 hour.
Place dish in shallow tray filled with ice cubes.
Sift a layer of brown sugar evenly over top.
Place under grill at moderate heat until sugar caramelizes; watch carefully that sugar does not burn.

Recipe Summary


Rate It

Your rating: None
Average: 4.1 (16 votes)