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Creme Brulee II

4

395 min

Creme Brulee II

Creme Brulee II Photo 1

Time

395 min

Serving

4 persons

Calories

554

Rating

4.00★ (273)

Cuisine

Author: Victoria Buriak
A wonderful baked creme brulee. Use white or brown sugar for the top. If you do not have a kitchen torch, a regular propane torch can be used or simply place the custard under the broiler for a few minutes.

Ingredients

  • heavy cream: 2 cups
  • white sugar: 0.25 cup
  • pinch salt: 1 piece
  • vanilla extract: 1 tsp
  • egg yolks: 3 piece
  • white sugar: 4 Tbsp

Metric Conversion

Stages of cooking

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  1. Preheat oven to 300 degrees F (150 degrees C) and line the bottom of a large baking pan with a damp kitchen cloth.
    Creme Brulee II Photo 2
  2. Bring a large pot of water to boil. While water is boiling, combine cream, 1/4 cup sugar and salt in saucepan over medium heat. Stir occasionally 4 to 5 minutes, until steam rises. In a medium bowl, beat egg yolks and vanilla until smooth. Pour hot cream into yolks, a little at a time, stirring constantly, until all cream is incorporated. Pour mixture into four 6 oz. ramekins.
    Creme Brulee II Photo 3
  3. Place ramekins on towel in baking dish, and place dish on oven rack. Pour boiling water into dish to halfway up the sides of the ramekins. Cover whole pan loosely with foil.
    Creme Brulee II Photo 4
  4. Bake 25 to 30 minutes in the preheated oven, until custard is just set. Chill ramekins in refrigerator 4 to 6 hours.
    Creme Brulee II Photo 5
  5. Before serving, sprinkle 1 tablespoon sugar over each custard. Use a kitchen torch or oven broiler to brown top, 2 to 3 minutes.
    Creme Brulee II Photo 6

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