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Custard Brulee

Rated as 4 out of 5 Stars

"The recipe is from pullet farmers Andy and Bonnie DeWeerd of Tavistock, Ontario. It's simple and delicious, and can be made ahead."
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Ingredients

8 h 20 m servings 182 cals
Original recipe yields 6 servings (6 4-oz ramekins )

Directions

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  1. Whisk together eggs and sugar in a small bowl; set aside.
  2. Heat cream in a saucepan over medium-low heat until bubbles form around edge (will look like foam). Remove from heat; gradually whisk about 1/2 cup half and half into egg mixture. Whisk egg and half and half mixture into remaining cream in saucepan. Return saucepan to stovetop. Stir constantly, over medium-low heat, until mixture thickens slightly, about 7 to 9 minutes. (Don't overcook or custard may become curdled-looking.) Remove from heat; stir in vanilla.
  3. Pour or ladle custard into four 7 or 8-oz (220 or ) ramekins or custard cups, or six 4-oz ramekins or custard cups. Let cool, then cover and store in the refrigerator for a few hours or overnight. Custard will thicken a little more as it cools.
  4. Just before serving, sprinkle 1 tsp brown sugar over top of each custard. Use a mini butane torch to melt and caramelize the sugar. Or place the custards briefly under the broiler, watching closely, until tops are lightly browned.

Nutrition Facts


Per Serving: 182 calories; 11.5 g fat; 15.1 g carbohydrates; 5.2 g protein; 112 mg cholesterol; 65 mg sodium. Full nutrition

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Reviews

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Although the flavor is nice and this recipe certainly is easy to make, it just never set up the way a custard should, consistency was too soft. I did use FF half-and-half, so maybe that had so...