Caramel Creme Brulee
"This recipe comes out perfect every time and it's always a crowd pleaser! A torch works best to get the sugar caramelized while keeping the rest of the custard cool. You may want to use even more sugar to create a thicker, more even crust on top. —Jenna Fleming, Lowville, New York..."
INGREDIENTS
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4-1/2 cups heavy whipping cream
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1-1/2 cups half-and-half cream
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15 large egg yolks
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1-1/3 cups sugar, divided
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3 teaspoons caramel extract
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1/4 teaspoon salt
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1/3 cup packed brown sugar
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