Wednesday, August 10, 2011

Perfect Creme Brulee

The title does this justice. Acutally, more than justice. i have made creme brulee a few different ways, and they were always so hard and time consuming. Guess what?! This recipe is a piece of cake, and the best creme brulee I have ever made! The sugar crust is perfect, just by broiling it for a few minutes. The Brulee is so extremely creamy that I wanted two, maybe three!

Perfect Creme Brulee
Printable Version

1 Tablespoon unsalted butter, softened (to grease the sides and bottom of ramekins)
6 large egg yolks, chilled
6 Tablespoons white sugar
1 ½  cups whipping cream, chilled
4 Tablespoons brown sugar

Adjust oven rack to center position and heat oven to 275 degrees. Butter the bottom and sides of six 1/2 cup ramekins and set them in a glass baking pan.
Whisk yolks in medium bowl until slightly thickened., about 2 minutes. Add white sugar and whisk until dissolved. Whisk in cream, then pour mixture into prepared ramekins or custard cups.
Set baking pan on oven rack and pour warm water into pan to come halfway up the ramekins. Bake uncovered until custards are just barely set, about 45 minutes.
Remove baking pan from oven, leaving ramekins in the hot water; cool to room temperature. Cover each ramekin with plastic wrap and refrigerate until chilled, at least 2 hours. (Can be covered and refrigerated overnight).

Adjust oven rack to the next-to-the-highest position and heat broiler. Remove chilled ramekins from refrigerator, uncover, and evenly spread each with 2 teaspoons of the brown  sugar. Set ramekins in a baking pan. Broil, watching constantly and rotating pan to evenly caramelize, until toppings are brittle, 2 to 3 minutes, depending on heat intensity.
Refrigerate Crème Brûlées to re-chill custard, about 30 minutes.

Serves 6
Recipe from Mary

1 comment:

Julie said...

Sounds and looks heavenly! I've only had creme brulee once, but I loved it!