Creme Brulee Recipe - Cooking Index
Creme Brulee Recipe - Cooking Index
| 2 cups | 474ml | Half-and-half or light cream |
| 5 | Egg yolks - slightly beaten | |
| 1/3 cup | 65g / 2.3oz | Sugar |
| 1 teaspoon | 5ml | Vanilla |
| 1/4 cup | 49g / 1.7oz | Sugar - for topping |
In a heavy small saucepan heat half-and-half or light cream over medium-low heat just until bubbly. Remove from heat; set aside.
Meanwhile, in a medium mixing bowl combine egg yolks, the 1/3 cup sugar, vanilla, and salt. Beat with a wire whisk or rotary beater just until combined. Slowly whisk the hot half-and-half or light cream into the egg mixture.
Place six 3/4-cup souffle dishes or 6-ounce custard cups in a 3-quart rectangular baking pan. Set pan on an oven rack. Pour custard evenly into the dishes or cups. Pour enough hot water into the baking pan around the dishes to reach halfway up the sides of the dishes.
Bake the custards in a 325 degree oven for 35 to 40 minutes or until a knife inserted near the center of each custard comes out clean. Remove custards from water bath; cool on a wire rack. Cover and chill for at least 1 hour or up to 8 hours.
Before serving, remove custards from the refrigerator; let stand at room temperature for 20 minutes. Meanwhile, place the 1/4 cup sugar in a heavy 8-inch skillet. Heat skillet over medium-high heat until sugar begins to melt, shaking skillet occasionally to heat sugar evenly. Do not stir. Once the sugar starts to melt, reduce heat to low and cook about 5 minutes more or until all of the sugar is melted and golden, stirring as needed with a wooden spoon.
Quickly drizzle the caramelized sugar over the custards. If sugar starts to harden in skillet, return to heat; stir until melted. Serve immediately.
This recipe yields 6 servings.
Content per Serving:
calories .. 347 protein .. 7 g total fat .. 20 g
carbohydrates .. 35 g dietary fiber .. 0 g sodium .. 125 mg
cholesterol .. 311 mg
Source:
BETTER HOMES AND GARDENS NEW COOK BOOK by Better Homes and Gardens, Inc. (c) 1996 - Meredith Books, Des Moines, IA - 540 pages - $15.95 - As reprinted in the Jan/Feb, 1997 issue of Cookbook Digest
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