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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (163g) Recipe makes 8 servings The following items or measurements are not included below: 1/2 vanilla beans |
||
| Calories 568 | ||
| Calories from Fat 441 | (77%) | |
| Amount Per Serving | %DV | |
| Total Fat 49.1g | 75% | |
| Saturated Fat 29.2g | 146% | |
| Monounsaturated Fat 15.0g | ||
| Polyunsaturated Fat 2.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 399mg | 133% | |
| Sodium 73mg | 3% | |
| Potassium 110mg | 3% | |
| Total Carbohydrate 29.0g | 9% | |
| Dietary Fiber 0.0g | 0% | |
| Sugars 25.2g | ||
| Protein 5.5g | 10% | |
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Ingredients
- 1 quart heavy cream
- 1/2 vanilla bean or 1 teaspoon vanilla extract
- 1/2 cup sugar
- 10 egg yolks
- 1 pinch salt
CARAMEL TOPPING
- 1/2 cup sugar
Directions
1
Use 6-oz. ramekins.2
Heat the oven to 325°F.3
Heat the cream or cream and milk in a medium saucepan over medium heat until scalded (you'll see small bubbles on the sides of the pan).4
Split the vanilla bean in half, if using, and scrape the seeds into the cream.5
Meanwhile, in a medium bowl, slowly whisk the sugar and salt into the egg yolks.6
Slowly temper the hot cream into the sugar/yolk mixture.7
Strain the mixture through a fine sieve into a pitcher or measuring cup.8
Stir in vanilla extract if using.9
Arrange the ramekins in a baking dish with deep sides, pour the mixture into the ramekins, Fill the baking dish with water to come halfway up the sides of the ramekins and cover the dish with foil.10
Bake until just set, 25 to 50 min.11
Remember to start checking early; baking time will depend on the thickness and depth of your ramekins and baking dish.12
Carefully remove the baking dish from the oven and let the ramekins cool in the water bath.13
Remove, cover with plastic wrap and refrigerate at least 2 hours or up to 2 days.14
Topping: sprinkle a light layer of sugar over each cold creme brulee just before serving.15
Caramelize either using a propane torch by passing over the sugar or putting under a broiler.
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Featured Reviews for This Recipe
From: cismith
On Feb 22, 2009
We loved it but think we may have used the wrong size ramekin or didn't cook it long enough. The consistency was pretty liquidy. The picture clearly looks different than the ramekin that I had available to use. They were 7 oz but were deep as apposed to the shallow depth shown in the picture.
From: K9 Owned
On Feb 15, 2009
Ever had a day where you should just have rolled over and let the day happen without you? Today was mine. I love Creme Brulee but have never made it myself. My baby bro gave me a torch for Christmas so today I decided was the day. If it was possible to do more things wrong (despite the very clear instructions) I'm sure I would have found them. I scaled the recipe down to 2 and got them oven ready. 5 minutes later I realized I had forgotten to put them in a water bath. Out of the oven...add water to a baking dish and back in they go. 5 minutes after that I re-read the instruction and I had forgotten to cover the dish with foil. Back to the oven where there was no problem because I had not even turned it on!!! Dolt! Turned the oven on, covered it with foil and waited with my fingers crossed. Set in 25 minutes as I had used hot water to compensate for a cold oven. After chilling I sprinkled sugar on top and expected to 'blast away' with my torch. Sad, pathetic thing was no better than a lighter but I perservered. Now the custard was warm (UGH in my books) so I put it back into the fridge for 30 minutes. Despite all the mis-handling this was WONDERFUL and obviously fool proof. Thanks so much for the recipe Mooseybear. I'll be making this again soon with a full size propane torch 
From: Odenata
On Jan 25, 2005
This was wonderfully creamy and yummy! I made a half batch and substituted a cup of unsweetened coconut milk for one of the cups of heavy cream, put toasted coconut on top and served it with mango. Fantastic!
From: debbillem
On Feb 24, 2003
Very very good! Easy to make. I followed the directions exactly and used a vanilla bean. The first time I made this I used tea cups, not a good idea. The next time I used ramekins of course these were just right. Again very good. I have placed this recipe in my guest file. Thank you Mean Chef!
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