Creme Brulee III

Creme Brulee III

19

"Custard with a vanilla taste and a crisp caramel type topping. Serve warm or chilled."

Ingredients

1 h 10 m {{adjustedServings}} servings 295 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 295 kcal
  • 15%
  • Fat:
  • 17.9 g
  • 28%
  • Carbs:
  • 29.5g
  • 10%
  • Protein:
  • 5.3 g
  • 11%
  • Cholesterol:
  • 146 mg
  • 49%
  • Sodium:
  • 72 mg
  • 3%

Based on a 2,000 calorie diet

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Directions

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  1. In a medium bowl, stir together eggs and sugar until smooth; set aside. In the top of a double boiler over simmering water, heat cream until bubbles start to form at edges. Remove from heat and whisk into egg mixture, a little at a time, until fully incorporated. Return mixture to double boiler and cook, stirring constantly, until mixture thickens enough to coat the back of a metal spoon. Cook 2 minutes more, then remove from heat. Cool completely. Stir in vanilla.
  2. Preheat oven broiler.
  3. Pour cooled mixture into a 1 quart, shallow baking dish and place dish in an ice bath, in a larger, ovenproof dish. Sprinkle brown sugar over surface of mixture and place under preheated broiler 1 to 2 minutes, until top is lightly browned and bubbly.
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Reviews

19
  1. 22 Ratings

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I put this recipe in little custard cups, and it turned out wonderfully! It doesn't set up as firm as baked custards, and it's not as heavy as a lot of similiar recipes are, and I liked that ve...

Easy to make and delicious. Small problems: I used heavy cream, which apparently does not form bubbles around the edges, and I was not entirely clear on exactly what "coating the back of a meta...

Alot easier than I thought. Tasted perfect