LOCATION: Recipes >> Desserts Pudding >> Creme Brulee 25
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Creme Brulee 25
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Creme Brulee
2 cups half and half or lite cream
5 slightly beaten egg yolks
1/3 cup sugar
1 teaspoon vanilla
1/3 cup sugar
In a small heavy saucepan heat half-and-half or light cream over
medium-low heat until just bubbly. Remove from heat and set aside.
In a medium mixing bowl, combine yolks, the first 1/3 cup of sugar
vanilla and 1/4 tsp. salt. Beat with a wire whisk or rotary beater
just until combined. Slowly whisk or stir the hot cream into the
egg
Place four 4-inch quiche dishes or oval or round tart pans with-
out removable bottoms into a 13x9x3 baking pan. Set the baking pan
on an oven rack in a 325F oven. Pour the custard mixture evenly
into the 4 dishes. Pour VERY hot water into the baking pan around
the 4 dishes, about halfway up the sides of the dishes.
Bake in 325F oven for 18-24 minutes or till a knife inserted near
the center comes out clean. Remove the dishes from the water bath;
let cool on a wire rack. Cover and chill at least 1 hour or for up
to 8 hours.
Before serving, remove custards from the refrigerator; let stand
at room temperature for 20 minutes.
Place remaining 1/3 cup sugar in a heavy 10 inch skillet. Heat
skillet over medium-high heat till sugar begins to melt, shaking
skillet occasionally to heat sugar evenly. DO NOT STIR SUGAR. Once
the sugar begins to melt, reduce heat to low; cook till sugar is
completely melted and golden; about 3-5 minutes more, stirring as
Spoon melted sugar quickly over custards in a lacy pattern or in
a solid piece. If melted sugar starts to harden in pan, return to
heat, stirring till it melts. If it starts to form clumps, carefully
stir in 1-2 tsps of water. Serve immediately. Per serving:
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