CLASSIC CREME BRULEE
This is the classic recipe for creme brulee. Serve with fresh berries.
Provided by MLC_Detroit
Yield 4
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Prepare some boiling water.
- Combine cream and 5 teaspoons sugar in a saucepan over medium heat. Cook, stirring occasionally, until small bubbles appear around the edges of the pan, 5 to 6 minutes. Remove from the heat and set aside.
- Beat egg yolks and vanilla in a bowl until smooth and light. Pour hot cream mixture into the egg yolks, a little at a time, and beat continuously until well blended. Strain the mixture through a fine sieve into a bowl. Divide evenly among four 3-ounce ramekins.
- Arrange ramekins in a baking pan and place on the middle shelf of the preheated oven. Pour boiling water into the baking pan until halfway up the sides of the ramekins. Cover the pan loosely with aluminum foil.
- Bake until custard is just set and jiggles when gently shaken, about 25 minutes. Carefully remove from the oven and let cool to room temperature, about 30 minutes. Transfer to the refrigerator to chill for 2 to 3 hours, or overnight.
- Sprinkle remaining sugar evenly over top of the cooled custards. With a kitchen torch, move the flame continuously in a circular motion over the surface of each ramekin, until the sugar melts and becomes golden brown and bubbly. Serve immediately.
Nutrition Facts : Calories 266.5 calories, Carbohydrate 23.5 g, Cholesterol 163.6 mg, Fat 18.7 g, Protein 2.2 g, SaturatedFat 11.1 g, Sodium 21 mg, Sugar 22 g
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Ahm3d Solo
[email protected]Don't waste your time with this recipe. It's a complete failure.
Jawad Nazir
[email protected]This is the worst crème brûlée recipe I've ever tried. The instructions were unclear and the results were inedible. I would not recommend this recipe to anyone.
Towhidul Islam official
[email protected]This crème brûlée was a complete disaster. The custard was watery and the sugar topping didn't caramelize at all. I'm never making this recipe again.
Morya Spencer
[email protected]I'm not sure what I did wrong, but my crème brûlée turned out curdled. I'm going to try this recipe again soon and hopefully I'll have better results.
Adana Adan
[email protected]This crème brûlée was a bit too time-consuming to make, but it was worth it in the end. The results were delicious!
Hura
[email protected]I had some trouble getting the sugar topping to caramelize evenly, but overall this crème brûlée was a good recipe.
Mr Haseeb
[email protected]The custard in this crème brûlée was a bit too runny for my liking, but the flavor was still good.
Furouis Draka
[email protected]This crème brûlée was a bit too sweet for my taste, but it was still a good recipe. I would recommend using less sugar next time.
Jhonny Sins
[email protected]I've never been a fan of crème brûlée, but this recipe changed my mind. The custard was smooth and creamy, and the caramelized sugar topping was the perfect touch.
Ab Aziz
[email protected]This was my first time making crème brûlée and it turned out great! The recipe was easy to follow and the results were delicious.
Nate Figueroa
[email protected]I made this crème brûlée for a dinner party and it was a huge hit! Everyone loved the creamy, custard filling and the caramelized sugar topping.
Aman Tesfaye
[email protected]This recipe is a classic for a reason. The crème brûlée turned out perfectly, with a rich, creamy custard and a perfectly caramelized sugar topping. I highly recommend it!
King Sniper
[email protected]I've tried many crème brûlée recipes over the years, but this one is by far the best. The instructions were easy to follow and the results were incredible.
Mark Carter
[email protected]This crème brûlée recipe is a keeper! The results were stunning, with a perfectly crisp, caramelized sugar topping and a smooth, creamy custard filling. My guests raved about it, and I will definitely be making it again soon.