Creme Brulee II

Creme Brulee II

203
BHENGEN 0

"A wonderful baked creme brulee. Use white or brown sugar for the top. If you do not have a kitchen torch, a regular propane torch can be used or simply place the custard under the broiler for a few minutes."

Ingredients

6 h 35 m {{adjustedServings}} servings 554 cals
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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 554 kcal
  • 28%
  • Fat:
  • 47.8 g
  • 74%
  • Carbs:
  • 28.7g
  • 9%
  • Protein:
  • 4.5 g
  • 9%
  • Cholesterol:
  • 320 mg
  • 107%
  • Sodium:
  • 51 mg
  • 2%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 300 degrees F (150 degrees C) and line the bottom of a large baking pan with a damp kitchen cloth.
  2. Bring a large pot of water to boil. While water is boiling, combine cream, 1/4 cup sugar and salt in saucepan over medium heat. Stir occasionally 4 to 5 minutes, until steam rises. In a medium bowl, beat egg yolks and vanilla until smooth. Pour hot cream into yolks, a little at a time, stirring constantly, until all cream is incorporated. Pour mixture into four 6 oz. ramekins.
  3. Place ramekins on towel in baking dish, and place dish on oven rack. Pour boiling water into dish to halfway up the sides of the ramekins. Cover whole pan loosely with foil.
  4. Bake 25 to 30 minutes in the preheated oven, until custard is just set. Chill ramekins in refrigerator 4 to 6 hours.
  5. Before serving, sprinkle 1 tablespoon sugar over each custard. Use a kitchen torch or oven broiler to brown top, 2 to 3 minutes.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews

203
  1. 246 Ratings

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I haven't made this person's recipe, but I have made Creme Brulee a number of times at a restaraunt. Some observations; 1. Seems light on the eggs. If I were making this would probably add ...

I tried this recipe because it was so different from the one I usually make. (From the book, Elegantly Easy Creme Brulee.) First of all, it lacks enough eggs to make it a rich creamy custard. Th...

I followed the advice of the other makers and used 4 eggs yolks. However, I double the recipe (using 8 egg yolks). I used one Calphalon metal 13x9 tray and one Pyrex glass cassarole. The rame...