Perfect Creme Brulee

Perfect Creme Brulee

8 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    35 m
  • Ready In

    3 h 5 m
Bobo
Recipe by  Bobo

“I have made creme brulee many times, and have been perfecting it over time.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  1. Preheat oven to 300 degrees F (150 degrees C). Move a rack to the bottom of the oven.
  2. Whisk the egg yolks, sugar, and vanilla together in a stainless steel bowl until smooth. Bring the cream just to a simmer in a saucepan over medium-low heat; pour into the egg yolk mixture, whisking continually until combined.
  3. Bring a couple of inches of water to a simmer in an oven-safe saucepan over medium low heat; set the bowl with the cream mixture over the saucepan to form a double boiler.
  4. Place the entire double boiler into the preheated oven; bake until the mixture sets, about 30 minutes.
  5. Chill in refrigerator 2 hours.
  6. Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
  7. Combine the brown sugar with 2 tablespoons of white sugar in a bowl; sprinkle evenly over the cold creme.
  8. Heat under the preheated broiler until the sugar melts and browns, 2 to 3 minutes; return immediately to the refrigerator and chill until the sugar is set, about 15 minutes.

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Reviews (8)

Rate This Recipe
thedailygourmet
54

thedailygourmet

The directions are sketchy at best. I had good results only b/c I know how to make creme brulee. I chose a different method entirely to make this. I blended the egg yolks & sugar together and placed this in a double boiler, and added the vanilla and cream. I continually stirred this mixture until it had thickened. I then poured it into ramekins and refrigerated it. After it cooled I used a finally ground turbinado sugar (raw sugar) and carmelised it w/ my butane torch. Simple recipe but given the instructions wouldn't recommend this to a beginner.

Judy
5

Judy

Too "course".

Tracy
1

Tracy

After reading another review, I read a few more recipes to see how to make this. I mixed the egg yolks and sugar and vanilla together, heated the cream, added it a little at a time to the egg yolks. Worked fine. I didn't put it through a sieve, and cooked it in ramekins- but it only fit into 3 6oz ramekins. Loved the taste. It was quite thick. I used a torch for the sugar- still getting the hang of that, but overall it was very good.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 333 cal
  • 17%
  • Fat
  • 25.3 g
  • 39%
  • Carbs
  • 24.3 g
  • 8%
  • Protein
  • 3.2 g
  • 6%
  • Cholesterol
  • 235 mg
  • 78%
  • Sodium
  • 30 mg
  • 1%

Based on a 2,000 calorie diet

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Irish Cream Creme Brulee

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