Crème Brûlée
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Crème Brûlée
Crème Brûlée
1-3/4 cups heavy cream
1/3 cup sugar
6 ea egg yolks
1 tsp. vanilla extract
2 tbsp. brown sugar
Prep time: 15 minutes
Cook time: 35 to 40 minutes
Chill time: 4 to 8 hours total

Preheat oven to 325°F. Whisk together cream and sugar in a heavy, medium saucepan. Bring to a simmer over medium heat; remove from burner. Beat egg yolks in a small bowl and slowly whisk into cream mixture with vanilla. Pour into 6 small ramekins or custard cups; place cups in a 9-by-13-inch baking dish. Pour warm water into the dish until it reaches halfway up the sides of the ramekins. Bake for 35 to 40 minutes or until custard is set in the center. Let dishes cool in water, then remove and chill for 3 to 4 hours. Preheat broiler. Sprinkle 1 tsp. brown sugar evenly over the top of each custard and smooth the surface with your finger to break up any large chunks of sugar. Broil for 3 to 5 minutes or until sugar is deep golden brown and bubbly. (It may be necessary to move the ramekins around so they cook evenly.) Sugar will start to smoke slightly when caramelized. Let chill for at least 1 hour, or for up to 4 hours.

Makes 6 servings.
Nutritional Information:
350 calories, 4 g protein, 30 g total fat (18 g sat.), 18 g carbohydrate, 0 g fiber, 14 g sugar, 300 mg cholesterol, 35 mg sodium, 10 points