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Creme Brulee I

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Christine

Stovetop creme brulee with a brown sugar top, served over fruit -- use raspberries, or substitute your favorite seasonal fruit.

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 318 kcal
  • 16%
  • Fat:
  • 24.9 g
  • 38%
  • Carbs:
  • 22.5g
  • 7%
  • Protein:
  • 3.2 g
  • 6%
  • Cholesterol:
  • 188 mg
  • 63%
  • Sodium:
  • 29 mg
  • 1%

Based on a 2,000 calorie diet

Directions

  1. Beat egg yolks in medium bowl with electric mixer on high speed, 5 minutes or until thick and light yellow. Gradually beat in sugar.
  2. Heat cream in medium saucepan over medium heat until just hot to the touch. A little at a time, so the eggs do not curdle, stir half of the cream into the egg yolk mixture. Then stir all the egg yolk and cream mixture into the remaining cream in the saucepan. Cook, stirring continuously, over low heat, 5 to 8 minutes, until mixture thickens; do not boil. Pour custard into 9 inch pie plate, cover and refrigerate 2 to 24 hours.
  3. Before serving, sprinkle with brown sugar and place under preheated oven broiler, or use a kitchen torch to melt sugar. Serve with berries.
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Reviews

Dawning Dreams
28
1/25/2004

I've been trying to find an easy recipe that still tastes good and this is it!

COLSHEL
16
1/25/2004

Very disappointed. I wish I had read the reviews first as the custard did not set for us either and was used for a school project.

DEIMBE
15
1/25/2004

Not worth the effort – Custard did not ever set. Favor was great (added a touch of vanilla bean), and ease of preparation was great, but overall was very disappointed in this recipe.