Creme Brulee

Serving Size: 6
Prep Time: 15 minutes

Amount Ingredient
2 c heavy cream
5 ea large egg yolks
6 tablespoons sugar
1 tablespoon vanilla extract
scant granulated sugar (for brulee)

  • Preheat oven to 325F.
  • Scald cream in heavy-duty saucepan.
  • Using electric mixer, beat yolks, sugar and vanilla until pale and thick.
  • Slowly pour hot cream into egg mixture while beating at the lowest speed.
  • Ladle into 4oz ramekins and place in roasting pan.
  • Pour boiling water into pan 2/3 up the sides of the cups.
  • Bake for 35-45 minutes.
  • Remove ramekins from pan and let cool. Do not overbake - the middles can stil be 'nervous'.
  • Chill in refrigerator for several hours.
  • Just before serving, sprinkle tops with granulated sugar.
  • With a propane torch, caramalize the sugar until bubbly and browned.
The cooled creme brulees can be kept in the frige overnight.


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