Creme Brulee Recipe #28143
by Chris Reed
3¼ hours | 15 min prep
SERVES 6
- 8 ounces heavy cream
- 8 ounces half-and-half
- 1 tablespoon sugar
- 4 egg yolks
- 2 teaspoons vanilla
- 1/2 cup sugar
- 1/4 cup brown sugar
- Combine first three ingredients in a medium saucepan and scald.
- Remove from heat.
- In a separate bowl, whisk four egg yolks with 2 teaspoons vanilla.
- While whisking, ladle some of the hot cream mixture from the saucepan into the eggs.
- Next, whisk the eggs (with the added cream) into the remaining cream mixture in the saucepan.
- To cream mixture in saucepan, stir in 1/2 cup sugar and 1/4 cup brown sugar until dissolved.
- Pour into ramekins.
- Fill about 3/4 full.
- Bake at 325 in water bath (so water is about 2/3 up the side of ramekins) for about 45 minutes or until set.
- Chill.
- Sprinkle tops with sugar and slide under broiler until sugar caramelizes (turns a light golden brown) Serve in ramekins on a plate swirled with raspberry sauce and garnish with fresh raspberries.
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5 stars