Custard with a vanilla taste and a crisp caramel type topping. Serve warm or chilled.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a medium bowl, stir together eggs and sugar until smooth; set aside. In the top of a double boiler over simmering water, heat cream until bubbles start to form at edges. Remove from heat and whisk into egg mixture, a little at a time, until fully incorporated. Return mixture to double boiler and cook, stirring constantly, until mixture thickens enough to coat the back of a metal spoon. Cook 2 minutes more, then remove from heat. Cool completely. Stir in vanilla.

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  • Preheat oven broiler.

  • Pour cooled mixture into a 1 quart, shallow baking dish and place dish in an ice bath, in a larger, ovenproof dish. Sprinkle brown sugar over surface of mixture and place under preheated broiler 1 to 2 minutes, until top is lightly browned and bubbly.

Nutrition Facts

294.7 calories; protein 5.3g 11% DV; carbohydrates 29.5g 10% DV; fat 17.9g 28% DV; cholesterol 145.8mg 49% DV; sodium 72.2mg 3% DV. Full Nutrition

Reviews (20)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/09/2003
I put this recipe in little custard cups, and it turned out wonderfully! It doesn't set up as firm as baked custards, and it's not as heavy as a lot of similiar recipes are, and I liked that very much. It also has about half the calories as many other recipes. Overall, it was easy and very tasty. This will become my favorite creme brulee recipe! Read More
(27)

Most helpful critical review

Rating: 2 stars
07/14/2005
My friends and I tried this creme brulee recipe and though it tasted good the consistency was soupy and watery--- nothing like creme brulee! Read More
(7)
23 Ratings
  • 5 star values: 12
  • 4 star values: 3
  • 3 star values: 4
  • 2 star values: 4
  • 1 star values: 0
Rating: 5 stars
10/09/2003
I put this recipe in little custard cups, and it turned out wonderfully! It doesn't set up as firm as baked custards, and it's not as heavy as a lot of similiar recipes are, and I liked that very much. It also has about half the calories as many other recipes. Overall, it was easy and very tasty. This will become my favorite creme brulee recipe! Read More
(27)
Rating: 4 stars
10/09/2003
Easy to make and delicious. Small problems: I used heavy cream which apparently does not form bubbles around the edges and I was not entirely clear on exactly what "coating the back of a metal spoon" really means. (A temperature might have been helpful.) But it turned out quite well anyway. I'm guessing that the stovetop preparation of the custard resulted in it having a slightly more creamy liquidy texture than other cremes brulee but no one complained. Minor quibbles aside it was all in all a good recipe. Read More
(18)
Rating: 5 stars
10/09/2003
Alot easier than I thought. Tasted perfect Read More
(11)
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Rating: 5 stars
05/11/2007
Very easy to make.. I noticed another reviewer didn't get bubbles.. she probably did but you need to stir it or lift the pot so that you can see the under the surface along the side of the pot.. that is where they form.. And using full cream makes this recipe waayyy more creamy.. all in all very good! Read More
(7)
Rating: 2 stars
07/13/2005
My friends and I tried this creme brulee recipe and though it tasted good the consistency was soupy and watery--- nothing like creme brulee! Read More
(7)
Rating: 5 stars
04/13/2005
Excellent! I had to use heavy cream because it is all I had and it still came out wonderfully. It may come out a bit runnier than it should be but it still thickened the top carmelized beautifully and it tastes yummy. Thanks for sharing! Read More
(6)
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Rating: 5 stars
08/13/2009
Very good! Just need to let the sauce cool for at least an hour before baking Read More
(6)
Rating: 3 stars
10/09/2003
Not all together bad. I couldn't find light cream so I used half-and-half probably not a good idea. It tasted a little bit too much like egg. It didn't seem to thicken as well as I think it should have either might have been the cream I used. I will probably try it again the overall taste is OK just needs a little profection. Read More
(4)
Rating: 2 stars
10/29/2011
This is slightly runny and not very creme brulee like. I found it to be more like a whipped pudding than a thick custard that is creme brulee. It did not taste bad but I would not make this again. Read More
(4)