Classic Creme Brulee

Recipe Rating:	24 Ratings5
Categories:	Puddings, Quick & Easy
Collections:	Comfort Classics

Ingredients

8	egg yolks
1/3 c	sugar
2 c	heavy cream
1 tsp	vanilla extract
1/4 c	white sugar (for the caramelized tops)

Pinched by HANK44, and 4,252 more.

linda mcdougal

Well Seasoned

cordova, TN (pop. 583,326)

lilacmemaw

Member Since Dec 2009

linda's Notes:

So good!

Comments from the Test Kitchen:

Don’t let this recipe scare you - It is one of the easiest recipes you'll ever prepare and it will make you look like a star! I love creme brulee so much that it's almost always my choice for my birthday dessert. There are many variations and flavors that you can use but my favorite still remains this Classic Crème Brulee.

Directions

Preheat oven to 300.

In a large bowl, whisk together egg yolks and sugar until the sugar has dissolved and the mixture is thick and pale yellow.

Add cream and vanilla, and continue to whisk until well blended.

Strain into a large bowl, skimming off any foam or bubbles.

Divide mixture among 6 ramekins or custard cups.

Place in a water bath, and bake until set around the edges, but still loose in the center, about 40 to 50 minutes.

Longer baking time will be required for larger, deeper ramekins.

Remove from oven and leave in the water bath until cooled.

Remove cups from water bath and chill for at least 2 hours, or up to 2 days.

When ready to serve, sprinkle about 2 teaspoons of sugar over each custard.

For best results, use a small, hand-held torch to melt sugar.

If you don't have a torch, place under the broiler until sugar melts.

Re-chill custards for a few minutes before serving.

Comments

1-12 of 68 comments

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Jaime Fritts jfritts

Dec 29, 2009

Linda this sounds really good, I may have to make this for New Year's Eve.

Tina Mallory tinamj

Nov 30, 2010

Going to try and make this tonight for my family~!! Thanks! :)

Kellie S Luv2mixitup

Feb 8, 2011

looks good Linda ... i love Creme Brulee

Jane McMillan janenov46

Feb 8, 2011

Congrats on the blue ribbon Linda. You know I don't have a recipe for this, thanks!

sharon cowles carlymay

Feb 10, 2011

This one is a keeper... I printed this one out a few days ago and finally got to try last night...I had no clue what a brulee was... just thought is was a fancy smancy pudding...LOL...boy was I wrong.. this is so creamy and much better than any pudding I've ever had.. .. I had plenty of eggs.. I was actually waiting for my hens to get off thier butts and do some work... to finally make this one... I added some vanilla sugar to the top before I placed under the broiler... Mr had more than his fair share last night.. This is going to be on our Valentine menu... thank you so much for this easy delicious dessert...

Jane McMillan janenov46

Feb 10, 2011

LOL hens get off their butts, that is really funny.
My dad raised aracona chickens for quite awhile and when he decided not to have them anymore he gave them to a man that had a fancy poultry farm even peacocks. that kind of thing.
Dad wouldn't give them to the Amish, even though he knew several families well because he knew they would eat them.

sharon cowles carlymay

Feb 10, 2011

Well I tell ya they've been a bit lazy lately... I usually have 8-9 doz a week ... lately its 2-3 doz a week ..... time to get some new chickies this spring..... and fill the freezer... but this brulee is delicious... and the vanilla sugar on top was the cherry on top..

Jan Mullikin jmulliki

Feb 11, 2011

Love creme brulee--can't wait to try this. I think I need to give my mini torch a work out!!

Linda Murray myfbil

Feb 12, 2011

Ohh! Can't wait to try this. I think it will be on the Valentine's Day menu. Hubby and I both love Brulee! Thanks for an easy recipe for it.

Helene Mulvihill WeBakeinTX

Feb 12, 2011

Oh Linda!! What a beautiful and speacial dish!! I would love to make this and I think I have an idea of how to get my husband to cook with me, he can use his torch to heat the top LOL!! That would be fun for him, anything thats a man chore he will gladly do :-) Thanks for posting it :-)

Karen Izzo vinkariz

Mar 8, 2011

I made this on Saturday for a dinner party. It was very good and easy. One thing, the cooking time is really relative to the depth of the dish. I had ramekins that were about 2 inches deep and I didn't cook it long enough. It didn't set up correctly. I had some left over and put it into a small pirex dish at about a 1 inch depth and it set up perfectly. I never made this before so I couldn't really tell when it was done because it's no supposed to be hard in the middle when you take it out of the oven. Next time I'll be able to do a better job. I will use this recipe again. It was easy and delish! I broiled the tops in the oven and that worked just fine as well. Me and a torch...not a good match lol.