Creme Brûlée, Dad's

Creme Brûlée, Dad's Recipe

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Megan Stewart


Dad made these for a bridge club Barb hosted at the house, and it was a big hit! I have a recipe posted for Flan, very much similar, except the Spanish version. This one is more French, and easy to make, with the extra bonus that this one is my daddy's recipe!


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  • 2 c
    skim milk
  • 1
    whole vanilla bean
  • 4
    whole eggs
  • 8
    egg whites
  • 3/4 c
  • 2 tsp
    potato starch
  • 1 Tbsp
    vanilla extract
  • 1/2 c
    light brown sugar

How to Make Creme Brûlée, Dad's


  1. Oven to 300 degrees. In heavy saucepan, slowly heat milk with vanilla bean. Don't boil or the milk will curdle. Remove and split the bean, scrape out seeds and return seeds to milk. Meanwhile, whisk eggs, egg yolks, sugar, potato starch and vanilla. Slowly whisk this mixture into the hot milk. Cook over low heat, stirring with a wooden spoon, until the custard coats the back of the spoon. Divide into six 6oz ramekins Place in a baking dish with 2 inch sides. Pour hot water into the baking dish until the water comes halfway up the sides of the ramekins. Bake 35-40 min or until knife inserted in the center comes out clean. Remove ramekins from water and place on a rack to cool. Refrigerate until well chilled, about 2 hours. Preheat broiler. Sprinkle each custard lightly with brown sugar, spreading evenly to the edges. Place ramekins on baking sheet and broil for about 1 1/2 min until sugar is melted and bubbly. Watch carefully. Remove and serve immediately or chill until served.
  2. He noted that each serving has 219 calories, 36 g carbs. He watches calories, I watch carbs!

Printable Recipe Card

About Creme Brûlée, Dad's

Course/Dish: Puddings
Main Ingredient: Eggs
Regional Style: French

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