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My review
Creme Brulee
3
COOKALOT
"This is a very nice dessert to serve when entertaining. Delicious served over mangos sprinkled with rum, or strawberries with Grand Marnier® or Cointreau®."
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Ingredients
2 h 40 m servings 561Original recipe yields 5 servings
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- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 300 degrees F (150 degrees C).
- Beat egg yolks, 4 tablespoons white sugar and vanilla extract in a mixing bowl until thick and creamy.
- Pour cream into a saucepan and stir over low heat until it almost comes to boil. Remove the cream from heat immediately. Stir cream into the egg yolk mixture; beat until combined.
- Pour cream mixture into the top pan of a double boiler. Stir over simmering water until mixture lightly coats the back of a spoon, about 3 minutes. Remove mixture from heat immediately and pour into a shallow heat-proof dish.
- Bake in preheated oven for 30 minutes. Remove from oven and cool to room temperature. Refrigerate for at least 1 hour or overnight.
- Preheat oven to broil.
- In a small bowl combine remaining 2 tablespoons white sugar and brown sugar. Sift this mixture evenly over custard. Place dish under broiler until sugar melts, about 2 minutes. Watch carefully so as not to burn.
- Remove from heat and allow to cool. Refrigerate until custard is set again.
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Footnotes
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews
Read all reviews 352501 Ratings
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Most helpful positive review
3/13/2006
Great recipe, when following the modifications suggested by chefpone in the earlier reviews. To stop the custard cooking again when you caramelise the sugar under the grill/broiler, pack the tra...
Most helpful critical review
9/11/2003
The ingredients and the amounts given in this recipe are fine, but as a professional pastry chef, I don't feel that the way it is prepared is the very BEST way you can serve Creme Brulee. Afte...
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Most positive
Least positive
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9/11/2003
The ingredients and the amounts given in this recipe are fine, but as a professional pastry chef, I don't feel that the way it is prepared is the very BEST way you can serve Creme Brulee. Afte...
3/13/2006
Great recipe, when following the modifications suggested by chefpone in the earlier reviews. To stop the custard cooking again when you caramelise the sugar under the grill/broiler, pack the tra...
1/28/2008
I've made this creme brulee over and over for the last couple years and it's a big hit each time. I followed the suggestions from CHEFPEON. I do lower the temp of the oven to 350 and cook 20 m...
1/11/2007
Excellent flavor & texture using chefpeon's suggestions. I was a first timer and it was quite simple with one exception: the sugar mathematics don't add up unless I'm completely missing somethi...
2/10/2007
This was so delicious! I followed the suggestions of ChefPeon and they turned out perfectly. I also, instead of adding vanilla extract to the egg mixture, cut open a vanilla bean and threw that ...
7/22/2002
A little different than other versions I have, but still a winner -- I did find, however, that this did not work to a custard-like consistency, which I enjoyed very much.
11/20/2005
This was so easy to make and delicious and a real crowd pleaser. The only reason why I could not give this 5 stars is that a very important step is missing. When trying this recipe, follow the...
7/14/2003
I have made this recipe so many times because my entire family loves it. They can never get enough. The only different step I make is when baking I put the custart dishes in a baking pan with ...
4/22/2006
This was a great recipe for creme brulee. It was my first time making it so I went ahead and used CHEFPEON's suggestions and it turned out just like a restaurant dessert. Thanks for sharing su...