Crème Brûlée Recipe

2014-01-08_1310
CRÈME BRÛLÉE

6 EGG YOLKS
6 TABLESPOONS WHITE SUGAR, DIVIDED
1/2 TEASPOON VANILLA EXTRACT
2 1/2 CUPS HEAVY CREAM
2 TABLESPOONS BROWN SUGAR

Preheat oven to 300°F.
Combine egg yolks, 4 tablespoons of sugar, and vanilla in a mixing bowl.
Beat until thick and creamy.
In a saucepan, heat and stir cream over low heat until nearly coming to a boil, then remove immediately from heat.
Stir the cream into the egg mixture, and beat until well-combined.
Pour the mixture into the top of a double-boiler. Stir over simmering water for approximately 3 minutes, or until mixture lightly coats the back of a spoon.
Remove quickly from heat, and pour the mixture into a shallow, heat-proof dish.
Bake for 30 minutes.
Remove dish from oven, and allow it to cool to room temperature.
Refrigerate overnight, or for at least 1 hour.
Preheat oven to broil.
Combine 2 remaining tablespoons of white sugar and the brown sugar in a small bowl.
Sift mixture evenly over the custard, and place under broiler for approximately 2 minutes, or until the sugar melts.
Remove from heat, and serve immediately.

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