Creme Brulee Recipe
If you want to be known as a chef, make a personal recipe of Creme Brulee. I have done that myself. This is the most comforting Dessert recipe I have come across. Whenever I have European friends visiting, I always prepare Creme Brulee which is the most savored dish of their cuisine. You will definitely come back and thank me for sharing this Creme Brulee recipe.
Summary
Preparation Time15 MinCooking Time15 Min
Ready In30 MinDifficulty LevelEasy
Health IndexAverageServings6
Main IngredientEgg
Ingredients
Heavy cream - 3 cups
Egg yolks - 6
Granulated sugar - 1/3 cup
Vanilla extract - 1 teaspoon
Light-brown sugar - 1/3 cup, packed
Directions
MAKING
1. In a heavy saucepan heat cream just until bubbles form around the edge of the pan.
2. In double-boiler top, with electric mixer, beat yolks with granulated sugar until thick and light yellow.
3. Gradually stir in cream and place over hot, not boiling, water; cook, stirring constantly, until it coats a metal spoon for about 15 minutes.
4. Add the vanilla and strain custard into a 1-quart, shallow baking dish.
5. Refrigerate 8 hours or overnight.
6. Just before serving, carefully sift brown sugar evenly over surface.
7. Set dish in baking pan and surround with ice.
8. Run under broiler just until sugar melts slightly and caramelizes—it will form a crust.
SERVING
9. Serve with garnish as desired.
1. In a heavy saucepan heat cream just until bubbles form around the edge of the pan.
2. In double-boiler top, with electric mixer, beat yolks with granulated sugar until thick and light yellow.
3. Gradually stir in cream and place over hot, not boiling, water; cook, stirring constantly, until it coats a metal spoon for about 15 minutes.
4. Add the vanilla and strain custard into a 1-quart, shallow baking dish.
5. Refrigerate 8 hours or overnight.
6. Just before serving, carefully sift brown sugar evenly over surface.
7. Set dish in baking pan and surround with ice.
8. Run under broiler just until sugar melts slightly and caramelizes—it will form a crust.
SERVING
9. Serve with garnish as desired.
