Classic Crème Brûlée
Prep time:
20 minutesCooking time:
40 minutesDon't discard the leftover egg whites. They will keep just fine in the refrigerator for up to 4 days or frozen for up to 6 months. Use them with 3 whole eggs to make an omelet that will feed 2 people.
Ingredients
Serves 6
- 2 1/2 cups whipping cream
- 2/3 cup milk
- 1/4 cup sugar
- 3 whole eggs
- 3 egg yolks
- 1 teaspoon vanilla extract
- 3/4 cup light brown sugar
Directions
1
Preheat oven to 350°F. Heat cream, milk and sugar in a saucepan over medium heat to almost boiling, stirring constantly. Meanwhile, beat whole eggs and egg yolks in a medium bowl with a whisk.
2
Gradually pour hot cream mixture into eggs, beating constantly. Pour mixture back into saucepan. Cook, stirring, until custard thickens, about 4 minutes. Remove from heat. Stir in vanilla.
3
Pour custard into 6 individual ovenproof custard dishes or one 8-inch square dish. Set dishes in a larger pan. Pour hot water into the outer pan until it is the same depth as the custard.
4
Bake custard until set in center, about 40 minutes. Remove from water bath. Turn heat to broil. Spread brown sugar over custard. Broil custard close to heat until brown sugar is melted.
Variations(0)
Reviews(0)
Cookin' xpress!
Cookin' xpress!
Eggs separate quickly and more easily when they are very cold.
Great Pairings
Brazilian Stuffed Rib Roast
Trim the cost of this show- stopping rib roast by omitting the ham and cheese from the stuffing. Just use the vegetables and stuff as directed. You'll still get spectacular results and wonderful flavor.
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