-->

• Creme Brulee is a French dessert consisting of a vanilla flavored custard base topped with a layer of caramelized sugar, created by heating the sugar with a blowtorch or sprinkled with brandy or liqueur and set on fire long enough to produce a caramel topping.

• Fast Facts

  1. French for "burnt cream"
  2. First appeared in French cookbooks in 1691
  3. Introduced to Trinity College in 1879

• Recipe

  This recipe will make 4 small creme brulee

  • 1 cup heavy cream
  • 2 jumbo egg yolks
  • 2 tablespoons sugar
  • 1/3 cup sugar (for caramelizing)
  • 1/2 teaspoon vanilla extract

• Directions

  1. Preheat oven to 300 degrees.
  2. Prepare some boiling water for adding to baking dish
  3. Add cream and 2 tablespoons sugar to a sauce pan, stirring until small bubbles appear around edges of pan. Usually takes about 5–6 minutes. Then set to the side.
  4. In a separate bowl, beat egg yolks and vanilla until smooth.
  5. Pour hot cream mixture into egg yolks, a little bit at a time.
  6. Beat continuously until blended.
  7. Divide among 4 – 4 oz. ramekins.
  8. Place ramekins in a baking dish, add boiling water to halfway up the sides of the ramekins.
  9. Place on middle shelf in the oven.
  10. Cover pan loosely with |aluminum foil.
  11. Bake until custard is firm. (approximately 25 minutes)
  12. Remove from oven and chill for 2 to 3 hours.
  13. Sprinkle sugar over top of cooled custards.
  14. Using a small hand torch lightly burn the sugar until it melts and becomes golden brown and bubbly.
  15. Serve with right away or, refrigerate for later.

• Related Mahalo Pages

  Eggs | Sugar | Pudding | Vanilla | French Food | Caramel | Chocolate | Flan

Categories

• View History
• Discuss on the Message Board
• Embed this Page
• Share this page