classic creme brulee
Recipes
Desserts
Classic Creme Brulee
To avoid scrambling the eggs in this recipe (or in any recipe that combines cold eggs with hot liquids), Shannon says it’s super important to learn how to temper eggs. Once you get the hang of it, you’ll have the perfect texture in custards, ice cream, pudding and sauces.
Ingredients
- 4 cups heavy whipping cream
- 9 large egg yolks
- 3/4 cup sugar
- 1 teaspoon vanilla extract
- brown sugar
Directions
- Preheat oven to 325°. In a small saucepan, heat cream until bubbles form around sides of pan; remove from heat. In a large bowl, whisk egg yolks and sugar until blended but not foamy. Slowly stir in hot cream. Stir in vanilla.
- Place eight 6-oz. broiler-safe ramekins in a baking pan large enough to hold them without touching. Pour egg mixture into ramekins. Place pan on oven rack; add very hot water to pan to within 1/2 in. of top of ramekins. Bake until centers are just set (egg mixture will jiggle), 25-30 minutes. Immediately remove ramekins from water bath to a wire rack; cool 10 minutes. Refrigerate until cold.
- Place ramekins on a baking sheet; let stand at room temperature 15 minutes. Preheat broiler. Sprinkle custards evenly with 1-2 teaspoons brown sugar each. Broil 8 in. from heat until sugar is caramelized, 4-7 minutes. Refrigerate leftovers.
