Creme Brulee

Creme Brulee with a couple berries for a garnish

Creme Brulee with a couple berries for a garnish

This Creme Brulee Recipe is both simple and so rich.  Be sure to try this for your next very special dinner.

  • 8 egg yolks
  • 1/3 c granulated white sugar
  • 2 c heavy cream
  • 1 t pure vanilla extract
  • 6 T granulated white sugar (for the caramelized tops)

In a large bowl, whisk together egg yolks and sugar until the sugar is dissolved and mixture is thick and pale yellow.  Add cream and vanilla and continue to whisk until well blended.  Strain into large bowl to skim off any foam or bubbles.  Divide mixture among 6 ramekin cups.  Place the ramekin cups into a water bath (hot water half way up the sides of the cups in 9×13 baking dish) and bake at 300 degrees until set around the edges but still loose in the center, about 40-50 minutes.  Remove from oven and leave in the water bath until cooled.  Remove cups from water bath, cover with saran wrap and chill for at least 2 hours, or up to 2 days.  When ready to serve, sprinkle with 1T sugar over each custard.  Use a kitchen torch to carmelize/melt sugar or place under broiler until sugar melts.  Re-chill custards for about 15 minutes before serving.  Garnish with raspberries or blackberries.

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