Creme Brulee III Recipe - Allrecipes.com
Creme Brulee III Recipe
  • READY IN ABOUT hrs

Creme Brulee III

Recipe by  

"Custard with a vanilla taste and a crisp caramel type topping. Serve warm or chilled."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    40 mins
  • COOK

    30 mins
  • READY IN

    1 hr 10 mins

Directions

  1. In a medium bowl, stir together eggs and sugar until smooth; set aside. In the top of a double boiler over simmering water, heat cream until bubbles start to form at edges. Remove from heat and whisk into egg mixture, a little at a time, until fully incorporated. Return mixture to double boiler and cook, stirring constantly, until mixture thickens enough to coat the back of a metal spoon. Cook 2 minutes more, then remove from heat. Cool completely. Stir in vanilla.
  2. Preheat oven broiler.
  3. Pour cooled mixture into a 1 quart, shallow baking dish and place dish in an ice bath, in a larger, ovenproof dish. Sprinkle brown sugar over surface of mixture and place under preheated broiler 1 to 2 minutes, until top is lightly browned and bubbly.
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Reviews More Reviews

Most Helpful Positive Review
Oct 09, 2003

I put this recipe in little custard cups, and it turned out wonderfully! It doesn't set up as firm as baked custards, and it's not as heavy as a lot of similiar recipes are, and I liked that very much. It also has about half the calories as many other recipes. Overall, it was easy and very tasty. This will become my favorite creme brulee recipe!

 
Most Helpful Critical Review
Jul 13, 2005

My friends and I tried this creme brulee recipe and, though it tasted good, the consistency was soupy and watery--- nothing like creme brulee!

 

22 Ratings

Oct 09, 2003

Easy to make and delicious. Small problems: I used heavy cream, which apparently does not form bubbles around the edges, and I was not entirely clear on exactly what "coating the back of a metal spoon" really *means*. (A temperature might have been helpful.) But it turned out quite well anyway. I'm guessing that the stovetop preparation of the custard resulted in it having a slightly more creamy, liquidy texture than other cremes brulee, but no one complained. Minor quibbles aside, it was all in all a good recipe.

 
Oct 09, 2003

Alot easier than I thought. Tasted perfect

 
May 11, 2007

Very easy to make.. I noticed another reviewer didn't get bubbles.. she probably did but you need to stir it or lift the pot so that you can see the under the surface along the side of the pot.. that is where they form.. And using full cream makes this recipe waayyy more creamy.. all in all very good!

 
Apr 13, 2005

Excellent! I had to use heavy cream because it is all I had, and it still came out wonderfully. It may come out a bit runnier than it should be, but it still thickened, the top carmelized beautifully and it tastes yummy. Thanks for sharing!

 
Aug 13, 2009

Very good! Just need to let the sauce cool for at least an hour before baking,

 
Oct 09, 2003

Not all together bad. I couldn't find light cream so I used half-and-half, probably not a good idea. It tasted a little bit too much like egg. It didn't seem to thicken as well as I think it should have either, might have been the cream I used. I will probably try it again the overall taste is OK, just needs a little profection.

 

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Nutrition

  • Calories
  • 295 kcal
  • 15%
  • Carbohydrates
  • 29.5 g
  • 10%
  • Cholesterol
  • 159 mg
  • 53%
  • Fat
  • 17.9 g
  • 28%
  • Fiber
  • 0 g
  • 0%
  • Protein
  • 5.3 g
  • 11%
  • Sodium
  • 72 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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