Creme Brulee

    Creme Brulee

    (425)
    2saves
    1hr40min


    380 people made this

    About this recipe: Eggs, sugar, cream bake for 30 mins to make this fluffy, rich treat for your dinner party guests.

    Ingredients
    Serves: 5 

    • 6 egg yolks
    • 6 tablespoons caster sugar, divided
    • 600ml cream
    • 2 tablespoons dark brown soft sugar

    Directions
    Prep:10min  ›  Cook:30min  ›  Extra time:1hr cooling  ›  Ready in:1hr40min 

    1. Preheat oven to 150 C.
    2. Beat egg yolks, 4 tablespoons sugar and vanilla in a mixing bowl until thick and creamy.
    3. Pour cream into a saucepan and stir over low heat until it almost comes to the boil. Remove the cream from heat immediately. Stir cream into the egg yolk mixture; beat until combined.
    4. 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.
    5. Bake in preheated oven for 30 minutes. Remove from oven and cool to room temperature. Refrigerate for 1 hour, or overnight. Dish is ready.
    6. If your oven has a grill, you can get a rich, golden brown crust on top of the dish. Preheat the grill.
    7. In a small bowl combine remaining 2 tablespoons caster sugar and brown sugar. Sift this mixture evenly over custard. Place dish under grill 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.

    Idea

    Try making individual creme brulees for a dinner party. Pour the custard into individual ramekins before baking, but be sure to decrease baking time accordingly.

    See all 12 recipes

    Recently viewed

    Reviews and Ratings
    Global ratings:
    (425)

    Reviews in English (421)

    0

    so well written hope it comes out as well...  -  23 Nov 2011

    0

    so well written hope it comes out as well...  -  23 Nov 2011

    by
    7201

    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  -  11 Sep 2003  (Review from Allrecipes US | Canada)

    Write a review

    Click on stars to rate