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Creme Brulee III

Creme Brulee III

  • Prep

    40 m
  • Cook

    30 m
  • Ready In

    1 h 10 m
Carrie

Carrie

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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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:
  • 159 mg
  • 53%
  • Sodium:
  • 72 mg
  • 3%

Based on a 2,000 calorie diet

Directions

  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

Barbara Tantrum
25

Barbara Tantrum

10/9/2003

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 very much. It also has about half the calories as many other recipes. Overall, it was easy and very tasty. This will become my favorite creme brulee recipe!

KLKROSS
18

KLKROSS

10/9/2003

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 metal spoon" really *means*. (A temperature might have been helpful.) But it turned out quite well anyway. I'm guessing that the stovetop preparation of the custard resulted in it having a slightly more creamy, liquidy texture than other cremes brulee, but no one complained. Minor quibbles aside, it was all in all a good recipe.

JANETBETH
11

JANETBETH

10/9/2003

Alot easier than I thought. Tasted perfect

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