Serves: 4
1. Beat egg yolks in medium bowl with electric mixer on high speed about 3 minutes or until thick and lemon colored. Gradually beat in granulated sugar.
2. Heat whipping cream in 2-quart saucepan over medium heat just until hot.
3. Gradually stir at least half of the hot cream into egg yolk mixture, then stir back into hot cream in saucepan. Cook over low heat 5 to 8 minutes, stirring constantly, until mixture thickens (do not boil). Stir in vanilla.
4. Pour custard into four 6-ounce ceramic ramekins* or ungreased ceramic pie plate, 9 X 1 1/4 inches.* Cover and refrigerate at least 2 hours but no longer than 24 hours. Custard must be completely chilled before broiling with brown sugar on top to keep custard from overheating.
5. Set oven control to broil. Sprinkle brown sugar evenly over custard. Broil with tops about 5 inches from heat about 3 minutes or until sugar is melted and forms a glaze. Serve immediately (mixture will be runny), or refrigerate 1 to 2 hours or until slightly firm. Store covered in refrigerator.
*Do not use glass custard cups or glass pie plates they cannot withstand the heat from broiling and may break.
NUTRITION FACTS: 1 Serving: Calories 610 (Calories from Fat 380) Fat 42g (Saturated 24g) Cholesterol 340mg Sodium 60mg Carbohydrate 54g (Dietary Fiber 2g) Protein 6g % DAILY VALUE: Vitamin A 36% Vitamin C 36% Calcium 16% Iron 4% DIET EXCHANGES: Not Recommended
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Crème Brûlée recipe is from the Betty Crocker's Cookbook, 9th Edition Cookbook. Download this Cookbook today.
