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Ingredients
| eggs: 4 (yolks) |
| granulated sugar: 3 Tbl |
| light whipping cream (fluid): 2 cups |
| dark brown sugar (packed): 1/3 cup |
No blow torch-Creme Brulee
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
15 min -
Servings
8 serving(s)
Tags
- Beat your egg yolks in a bowl on high until they are thick.
- Slowly beat in your granulated sugar.
- Heat your cream in a pot until it gets very warm.
- DO NOT LET IT GET VERY HOT!
- Slowly, and a tiny bit at a time, stir in just half of your egg mixture.
- Make sure they are mixed well.
- You can stir in the other half of the egg mixture into the pot.
- Cook on low heat, continously stirring it for about 5 to 10 minutes until the mixture thickens.
- DO NOT LET THIS BOIL!
- When it thickens, pour the mixture into individual custard cups and refrigerate for at least 2 hours.
- When you're almost ready to serve, sprinkle the top of the custard with the brown sugar and put it under your broiler, making sure to keep a close eye on it and to use oven-safe custard cups (I recommend anything by Corning Ware or Pyrex).