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Creme Brulee

SUBMITTED BY: COOKALOT PHOTO BY: alizajaafar

"This is a very nice dessert to serve when entertaining."

RECIPE RATING:

Read Reviews (60)

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PREP TIME	10 Min
COOK TIME	30 Min
READY IN	2 Hrs 40 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

6 egg yolks
6 tablespoons white sugar, divided
1/2 teaspoon vanilla extract
2 1/2 cups heavy cream
2 tablespoons brown sugar

DIRECTIONS

Preheat oven to 300 degrees F (150 degrees C).
Beat egg yolks, 4 tablespoons sugar and vanilla in a mixing bowl until thick and creamy.
Pour cream into a saucepan and stir over low heat until it almost comes to boil. Remove the cream from heat immediately. Stir cream into the egg yolk mixture; beat until combined.
Pour cream mixture into the top of a double boiler. Stir over simmering water until mixture lightly coats the back of a spoon; approximately 3 minutes. Remove mixture from heat immediately and pour into a shallow heat-proof dish.
Bake in preheated oven for 30 minutes. Remove from oven and cool to room temperature. Refrigerate for 1 hour, or overnight.
Preheat oven to broil.
In a small bowl combine remaining 2 tablespoons white sugar and brown sugar. Sift this mixture evenly over custard. Place dish under broiler until sugar melts, about 2 minutes. Watch carefully so as not to burn.
Remove from heat and allow to cool. Refrigerate until custard is set again.

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REVIEWS

Reviewed on Jan. 18, 2004 by CHEFPEON

Full Review

The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.

CHEFPEON
Jan. 18, 2004

The ingredients and the amounts given in this recipe are fine, but as a professional pastry chef, I don't feel that the way it is prepared is the very BEST way you can serve Creme Brulee. After pouring a little of the hot cream into the egg yolk mixture and whisking briskly, pour the cream/yolk mixture into the rest of the cream and whisk. There will be a lot of foam on the top. Skim this off with a strainer and throw away. The double boiler step is not necessary. Pour the hot mixture into individual serving dishes or ramekins and place in a baking dish. Set the dish with the ramekins in it on your oven shelf, then pour hot water in the dish so the water comes halfway up the sides of the ramekins. Bake at 375 anywhere from 15 to 30 minutes. They are done when you shake the dish gently and the brulees jiggle just slightly in the middle. The jiggle shouldn't be a liquid jiggle, but more of a gelatin-like jiggle. Remove from oven and let the brulees cool in the water bath for about 15 minutes, then remove and put the brulees in the refrigerator to chill. Just before serving, sprinkle the tops with white granulated sugar and shake off the excess. Place under broiler til caramelized or use a propane torch to burn the tops. Serve immediately. Part of the fun of Creme Brulee comes from the crispiness of the burnt top compared to the creaminess of the custard. When you burn the top and then re-refrigerate the custards, the top will become soft again, which isn't as pleasing to t

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234 users found this review helpful

The ingredients and the amounts given in this recipe are fine, but as a professional pastry... MORE

Reviewed on Aug. 4, 2003 by FYREGIRL

A little different than other versions I have, but still a winner -- I did find, however, that... MORE

Reviewed on Mar. 13, 2006 by Kiwivicar

Great recipe, when following the modifications suggested by chefpone in the earlier reviews.... MORE

Reviewed on Jan. 28, 2008 by dfwfoodie

I've made this creme brulee over and over for the last couple years and it's a big hit each... MORE

Reviewed on Jan. 4, 2006 by Ali Rees

I incorporated the revisions made by Chefpeon, and it was easy and delicious. MORE

Reviewed on Feb. 10, 2007 by ashleym0628

This was so delicious! I followed the suggestions of ChefPeon and they turned out perfectly. I... MORE

Reviewed on Nov. 20, 2005 by letstryagain

This was so easy to make and delicious and a real crowd pleaser. The only reason why I could... MORE

Reviewed on Jan. 11, 2007 by JANE183

Excellent flavor & texture using chefpeon's suggestions. I was a first timer and it was quite... MORE

Reviewed on Apr. 22, 2006 by MISSJ79

This was a great recipe for creme brulee. It was my first time making it so I went ahead and... MORE

Reviewed on Aug. 18, 2003 by CUBANMAMA

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