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Classic Creme Brulee

Country.Chef's picture
Ingredients
  Whipping cream 750 Milliliter
  Egg yolks 8
  Granulated sugar 75 Milliliter
  Vanilla 7 Milliliter
  Packed brown sugar 125 Milliliter
Directions

In saucepan, heat cream over medium-high heat until steaming hot.
In bowl, whisk egg yolks with granulated sugar; very gradually whisk in cream.
Whisk in vanilla.
Skim off foam.
Divide mixture among eight 3/4-cup (175 mL) ramekins or custard cups.
f Place ramekins in 2 large shallow pans.
Gently pour boiling water into pans to come halfway up sides of ramekins.
Bake in 350°F (180°C) oven for 30 to 35 minutes or until edges are set but centers still quiver and small knife inserted into centers comes out creamy.
Remove from water; let cool on racks.
Cover and refrigerate for at least 2 hours or until chilled and set, or for up to 2 days.
f Fill two shallow pans with enough ice cubes to surround ramekins; nestle chilled custards among cubes.
Pat surface of each custard dry; sprinkle evenly with brown sugar.
Broil 6 inches (15 cm) from heat for 2 to 6 minutes or until sugar bubbles and turns dark brown, rearranging pans and removing each ramekin when ready.
Chill, uncovered, for at least 10 minutes before serving, or for up to 3 hours.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Canadian
Course: 
Dessert
Method: 
Baked
Drink: 
Alcohol
Servings: 
8

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