-
-
My review
Creme Brulee II
BHENGEN
"A wonderful baked creme brulee. Use white or brown sugar for the top. If you do not have a kitchen torch, a regular propane torch can be used or simply place the custard under the broiler for a few minutes."
Added to shopping list.
Go to shopping list.
Ingredients
6 h 35 m servings 554 calsOriginal recipe yields 4 servings (4 6 ounce ramekins)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- Preheat oven to 300 degrees F (150 degrees C) and line the bottom of a large baking pan with a damp kitchen cloth.
- Bring a large pot of water to boil. While water is boiling, combine cream, 1/4 cup sugar and salt in saucepan over medium heat. Stir occasionally 4 to 5 minutes, until steam rises. In a medium bowl, beat egg yolks and vanilla until smooth. Pour hot cream into yolks, a little at a time, stirring constantly, until all cream is incorporated. Pour mixture into four 6 oz. ramekins.
- Place ramekins on towel in baking dish, and place dish on oven rack. Pour boiling water into dish to halfway up the sides of the ramekins. Cover whole pan loosely with foil.
- Bake 25 to 30 minutes in the preheated oven, until custard is just set. Chill ramekins in refrigerator 4 to 6 hours.
- Before serving, sprinkle 1 tablespoon sugar over each custard. Use a kitchen torch or oven broiler to brown top, 2 to 3 minutes.
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 554 calories; 47.8 g fat; 28.7 g carbohydrates; 4.5 g protein; 320 mg cholesterol; 51 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 210256 Ratings
-
-
-
-
-
Most helpful positive review
5/22/2004
I haven't made this person's recipe, but I have made Creme Brulee a number of times at a restaraunt. Some observations; 1. Seems light on the eggs. If I were making this would probably add ...
Most helpful critical review
10/29/2002
I tried this recipe because it was so different from the one I usually make. (From the book, Elegantly Easy Creme Brulee.) First of all, it lacks enough eggs to make it a rich creamy custard. Th...
Most helpful
Most positive
Least positive
Newest
5/22/2004
I haven't made this person's recipe, but I have made Creme Brulee a number of times at a restaraunt. Some observations; 1. Seems light on the eggs. If I were making this would probably add ...
10/29/2002
I tried this recipe because it was so different from the one I usually make. (From the book, Elegantly Easy Creme Brulee.) First of all, it lacks enough eggs to make it a rich creamy custard. Th...
10/23/2005
I followed the advice of the other makers and used 4 eggs yolks. However, I double the recipe (using 8 egg yolks). I used one Calphalon metal 13x9 tray and one Pyrex glass cassarole. The rame...
8/3/2006
This was awesome. My boyfriend is a MAJOR cooking snob and he was SO down on me when I said I was going to make creme brulee. He basically laughed in my face and said "impossible". Whit this ...
3/13/2002
This turned out just awful. I even tried making it a second time - same results. Wouldn't set. I even baked it 1 hr and 10 minutes, and it still wouldn't set.
4/3/2003
On my first trial the custard didn't set all the way. The times were followed exactly. The sugar topping was also inconsistent. On the second try, I added another yolk (4 total) and decreased ...
8/25/2005
I have been making this recipe for about 2 years, and LOVE it - I also use 4 egg yolks and a little more vanilla, and it turns out perfectly every time. I have never had to strain the mixture a...
10/14/2005
Hey! This is a tasty recipe. I have been taking pastry classes and I discoved something. Chef's recomend NOT to use brown sugar on top because of the moisture content and it affects overall a...