Creme Brulee
Creme Brulee. Just before serving, sprinkle the tops with white granulated sugar and shake off the excess. Place under broiler til caramelized or use a propane torch to burn the tops. Part of the fun of Creme Brulee comes from the crispiness of the burnt top compared to the creaminess of the custard.
Ingredients
-
Prepare 4 C of Heavy Cream
-
Prepare 2 TBSP of Vanilla Extract
-
Prepare 6 of Egg Yolks
-
You need 1/2 C of Sugar
-
You need 1 TBSP of Sugar
Steps
- Add heavy cream to pot and stir on high heat until it becomes frothy (before a boil begins)..
- Take from heat and add vanilla..
- Mix together in a separate bowl eggs and sugar..
- Add cream mix 1 cup at a time to the eggs and sugar mixture..
- In a cake pan, put 6 creme brulee cups in and carefully add HOT water to the cake pan. (Should hit 3/4 the way up on the creme brulee cups).
- Fill creme brulee cups 3/4 the way with mixture..
- Bake 325 for 45 min..
- Add 1 TBSP sugar to the top. Broil to harden it or you can torch it to make the sugar hard..
- Refrigerate more than 2 hours with plastic covering the tops..
Pour the cream into the saucepan. Add vanilla (whichever product you're using) and simmer over medium-low heat. Whip egg yolks with the sugar until pale yellow and thick. A classic creme brulee is the perfect end to any meal! Creme brulee is one of the few desserts I order in restaurants.
(Visited 19 times, 1 visits today)
