Crème Brûlée


prep 0:25       total 1 day


4 servings



1-1/4 pint heavy cream
1/2 vanilla bean, split and scraped out
1/4 cup sugar
4 egg yolks, beaten
Brown sugar, for crust


Combine cream, vanilla bean and half of the sugar in a saucepan; bring to a boil. Mix together remaining sugar and egg yolks. Temper the egg mixture into the milk mixture; strain through a fine sieve.

Fill 4 ramekins with the mixture, leaving enough room on top for the sugar crust. Place the ramekins in a water bath. Bake at 350°F until barely set, about 45 minutes. Cool ramekins in water bath. Remove ramekins and refrigerate overnight.

Set the ramekins in a pan filled with ice. Cover the custard surface with sugar and carmelize under the broiler. Serve immediately.

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