Custard Brulee

Custard Brulee

1 Review 2 Pics
  • Prep

    5 m
  • Cook

    15 m
  • Ready In

    8 h 20 m
Recipe by  Egg Farmers of Ontario

“The recipe is from pullet farmers Andy and Bonnie DeWeerd of Tavistock, Ontario. It's simple and delicious, and can be made ahead.”

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Ingredients

Adjust Servings

Original recipe yields 6 4-oz ramekins

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Directions

  1. Whisk together eggs and sugar in a small bowl; set aside.
  2. 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.
  3. 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.
  4. 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.

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Review (1)

Rate This Recipe
lutzflcat
0

lutzflcat

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 something 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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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 182 cal
  • 9%
  • Fat
  • 11.5 g
  • 18%
  • Carbs
  • 15.1 g
  • 5%
  • Protein
  • 5.2 g
  • 10%
  • Cholesterol
  • 123 mg
  • 41%
  • Sodium
  • 65 mg
  • 3%

Based on a 2,000 calorie diet

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