Custard Brulee1 Reviews
- Prep: 5 min
- Cook: 15 min
- Ready In: 8 hr 20 min
“The recipe is from pullet farmers Andy and Bonnie DeWeerd of Tavistock, Ontario. It's simple and delicious, and can be made ahead.” - by Egg Farmers of Ontario
Original recipe yields 6 4-oz ramekins
- Whisk together eggs and sugar in a small bowl; set aside.
- Heat cream in a saucepan over medium-low heat until bubbles form around edge (will look like foam). Remove from heat; gradually whisk about 1/2 cup half and half into egg mixture. Whisk egg and half and half mixture into remaining cream in saucepan. Return saucepan to stovetop. Stir constantly, over medium-low heat, until mixture thickens slightly, about 7 to 9 minutes. (Don't overcook or custard may become curdled-looking.) Remove from heat; stir in vanilla.
- Pour or ladle custard into four 7 or 8-oz (220 or ) ramekins or custard cups, or six 4-oz ramekins or custard cups. Let cool, then cover and store in the refrigerator for a few hours or overnight. Custard will thicken a little more as it cools.
- Just before serving, sprinkle 1 tsp brown sugar over top of each custard. Use a mini butane torch to melt and caramelize the sugar. Or place the custards briefly under the broiler, watching closely, until tops are lightly browned.
Amount Per Serving (6 total)
- 182 cal
- 11.5 g
- 15.1 g
Based on a 2,000 calorie diet
Reviews (1)Rate This Recipe
"Although the flavor is nice and this recipe certainly is easy to make, it just never set up the way a custard should, consistency was too soft. I did use FF half-and-half, so maybe that had somethin..." See moreg to do with it?? I browned the topping under the broiler, and it became even softer, but in spite of the texture, it did taste good."
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