Creme Brulee
User Reviews
5
Creme Brulee
Description
This Creme Brulee recipe begins by heating heavy cream with part of the sugar until small bubbles appear around the edges, gently infusing sweetness and warmth. Egg yolks are beaten with vanilla until smooth, then the hot cream mixture is slowly added while mixing to combine without cooking the eggs prematurely.
The custard mixture is strained for smoothness and divided among ramekins set in a baking pan with boiling water halfway up their sides. Baking at 300 degrees Fahrenheit in a water bath ensures gentle cooking, resulting in a custard that is just set but still slightly jiggles in the center for creamy texture. After cooling to room temperature and chilling for several hours, a final layer of sugar is sprinkled on top and caramelized with a torch or oven broiler, creating a thin, crisp burnt sugar crust that contrasts the creamy custard beneath.
Creme Brulee can be garnished with berries for a fresh flavor component. This dessert showcases a balance of creamy custard and crunchy caramelized sugar, typical of the classic French preparation.
Ingredients
- 2 cups heavy cream organic
- 10 Tablespoon sugar 4 Tbsp for custard & 6 Tbsp for top
- 4 egg yolk
- 1 teaspoon vanilla
- berries optional
Instructions
- Preheat oven to 300 F.
- Heat heavy cream and 4 Tbsp sugar (or coconut sugar) in a sauce pan over medium heat. Cook stirring occasionally until small bubbles appear around the edges of the pan. About 6 minutes.
- In the meantime, beat egg yolks and vanilla until smooth and light. Slowly add the hot cream mixture, beating continuously with mixer running on medium-low speed, until well blended. Strain mixture through a fine strainer into a bowl. Divide mixture among 6 ramekins.
- Arrange ramekins in a baking pan in the middle shelf of preheated oven. Fill pan with boiling water until it comes halfway up sides of ramekins. Cover pan loosely with aluminum foil. Bake for about 30 minutes, until the custard is just set but still jiggles in the center. Allow the ramekins to cool to room temperature without removing them from the water bath. Once cool, cover in plastic wrap and chill in fridge for about 2-3 hours.
- Sprinkle about 1 Tbsp sugar over top of cooled custards. Holding the ramekin with your hand and the bottom still touching your working surface shake it from side to side to spread the sugar evenly. With the cooking torch move the flame in a circular motion over the top. First, you will see the sugar forming bubbles. Continue to melt it with the torch until the top melts and it's golden brown. Serve immediately surrounded by fresh berries or cut-up fruit.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 391 kcal
% Daily Value*
| Calories | 391kcal | 20% |
| Carbohydrates | 22g | 7% |
| Protein | 3g | 6% |
| Fat | 32g | 49% |
| Saturated Fat | 19g | 95% |
| Cholesterol | 238mg | 79% |
| Sodium | 36mg | 2% |
| Potassium | 72mg | 2% |
| Sugar | 20g | 40% |
| Vitamin A | 1340IU | 27% |
| Vitamin C | 0.5mg | 1% |
| Calcium | 67mg | 7% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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