Serves: 6
Total Calories: 296
Preheat oven to 325°. Heat cream in top of a double boiler until warm. Do not allow water in bottom of double boiler or the cream to boil!
Use electric mixer to beat egg yolks; gradually add sugar. Very slowly add warm cream to egg yolk mixture. Allow mixer to run slowly while adding cream; add vanilla and pour into an uncovered 1 1/2-quart oven-proof dish. (Do not use a flat dish since the custard will be too thin.) Place dish in a pan of hot water and bake 40–45 minutes or until set. Remove baking dish and pan of water from oven and sift the brown sugar over custard immediately; place custard under boiler for 1 or 2 minutes or until the sugar melts. Do not scorch! Chill until very cold! Easy—yet sensational!!
Note: Do not allow sugar to be thicker in some places than in others or it won’t melt completely.
This Crème Brûlée recipe is from the Best of the Best from the East Coast Cookbook Cookbook. Download this Cookbook today.
