Crème Brule

Crème Brule
Recipe type: dessert
  • 2⅓ c. heavy cream
  • ⅔ c. milk
  • ¼ c. granulated sugar
  • 3 whole eggs
  • 3 egg yolks
  • 1 tsp. vanilla extract
  • ¾ c. light brown sugar
  1. Preheat oven to 300 degrees. Heat cream, milk, sugar in a heavy saucepan to almost boiling. In a separate bowl beat whole eggs and extra egg yolks together well. Gradually whisk the heated mixture into the eggs and return to the saucepan. Cook over moderate heat, stirring constantly until the custard coats the back of the spoon (3 to 4 minutes); remove from heat. Stir in vanilla. Pour custard into 6 individual custard dishes or into 1 shallow baking dish about 9 inches across. Set dish or dishes in a large pan and place on the middle rack of the oven. Pour hot water into the outer pan to come level with custard. Bake for 35 to 45 minutes until center is set. When done, remove custard from water bath and cool. Cover and chill. A few hours before serving, preheat broiler. Sift brown sugar over top of custard. Set custard under broiler as close to heat as possible. Broil until browned about 1½ minutes. Watch closely. Remove and chill.


Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: