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Ingredients
| granulated sugar: 1/2 cup |
| cornstarch: 1 1/2 Tbl |
| salt: 2 dashes |
| eggs: 2 (large) |
| 2% milk: 2 cups |
| vanilla extract: 1/2 tsp |
Crème Brulé
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
180 min -
Servings
4 serving(s)
Tags
- Ina small sauce pan, combine1/4 cup sugar with 2 Tblsp water. Place over medium high heat; bring to a simmer and cook stirring often until sugar dissolves.
- Partly cover pan and continue cooking until sugar turn medium amber. Immediately remove pan from heat and let cool slightly.
- Add 3 Tablespoons of water and return to medium low heat to melt the caramel.
- In a bowl whisk the cornstarch with the remaining sugar, the salt, the eggs and the milk. Pour into a medium saucepan, place over medium heat and cook stirring constantly with a wooden spoon, until the cream thickens.Add vanilla. When pudding barely simmers, remove the pan from heat.
- Stir the caramel into the pudding. If lumps form, use your whisk.
- Spoon into dessert dishes or ramekins.
- Cover and refrigerate until cold. I placed mine a cake dish and covered with foil making sure the pudding did not touch the cover.
- Refrigerate at least 3 hours or overnight.
- Just prior to serving, sprinkle with white fine sugar and caramelize with a blowtorch.