Close
Ingredients
| heavy whipping cream (fluid): 2 1/2 cups |
| eggs: 8 (yolks) |
| granulated sugar: 1/4 cup |
| vanilla extract: 1 tsp |
| light brown sugar (packed): 1/4 cup (firmly packed) |
Creme Brulee
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
25 min -
Servings
8 serving(s)
Tags
- Scald cream in small saucepan over medium-low heat; remove from heat.
- Whisk yolks in top of double-boiler; stir in granulated sugar and vanilla.
- Stir in scalded cream gradually.
- When thoroughly blended, cook, stirring constantly, over very hot (not boiling) water, until mixture coats back of metal spoon, about 20 minutes.
- Strain custard through fine mesh sieve into eight 3-ounce custard cups, dividing evenly.
- Freeze several hours or overnight.
- Heat broiler.
- Just before serving, put brown sugar in fine mesh sieve and sieve over top of custard cups, stirring with a spoon to force sugar through holes.
- Arrange cups on baking sheet; broil, about 3 inches from heat source, just until tops are glazed, 1-2 minutes.
- Custards will be hot and soft on top and cold and firm on bottom (ideally).
- Serve immediately.