Creme Brulee

Creme Brulee

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COOKALOT 0

"This is a very nice dessert to serve when entertaining. Delicious served over mangos sprinkled with rum, or strawberries with Grand Marnier® or Cointreau®."
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Ingredients

2 h 40 m servings 561 cals
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Original recipe yields 5 servings

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Nutrition

  • Calories:
  • 561 kcal
  • 28%
  • Fat:
  • 50.1 g
  • 77%
  • Carbs:
  • 24g
  • 8%
  • Protein:
  • 5.8 g
  • 12%
  • Cholesterol:
  • 417 mg
  • 139%
  • Sodium:
  • 55 mg
  • 2%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. Preheat oven to 300 degrees F (150 degrees C).
  2. Beat egg yolks, 4 tablespoons white sugar and vanilla extract in a mixing bowl until thick and creamy.
  3. 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.
  4. Pour cream mixture into the top pan of a double boiler. Stir over simmering water until mixture lightly coats the back of a spoon, about 3 minutes. Remove mixture from heat immediately and pour into a shallow heat-proof dish.
  5. Bake in preheated oven for 30 minutes. Remove from oven and cool to room temperature. Refrigerate for at least 1 hour or overnight.
  6. Preheat oven to broil.
  7. 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.
  8. Remove from heat and allow to cool. Refrigerate until custard is set again.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

268
  1. 381 Ratings

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Most helpful positive review

Great recipe, when following the modifications suggested by chefpone in the earlier reviews. To stop the custard cooking again when you caramelise the sugar under the grill/broiler, pack the tra...

Most helpful critical review

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. Afte...

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. Afte...

Great recipe, when following the modifications suggested by chefpone in the earlier reviews. To stop the custard cooking again when you caramelise the sugar under the grill/broiler, pack the tra...

I've made this creme brulee over and over for the last couple years and it's a big hit each time. I followed the suggestions from CHEFPEON. I do lower the temp of the oven to 350 and cook 20 m...

Excellent flavor & texture using chefpeon's suggestions. I was a first timer and it was quite simple with one exception: the sugar mathematics don't add up unless I'm completely missing somethi...

This was so delicious! I followed the suggestions of ChefPeon and they turned out perfectly. I also, instead of adding vanilla extract to the egg mixture, cut open a vanilla bean and threw that ...

A little different than other versions I have, but still a winner -- I did find, however, that this did not work to a custard-like consistency, which I enjoyed very much.

This was so easy to make and delicious and a real crowd pleaser. The only reason why I could not give this 5 stars is that a very important step is missing. When trying this recipe, follow the...

I have made this recipe so many times because my entire family loves it. They can never get enough. The only different step I make is when baking I put the custart dishes in a baking pan with ...

This was a great recipe for creme brulee. It was my first time making it so I went ahead and used CHEFPEON's suggestions and it turned out just like a restaurant dessert. Thanks for sharing su...