Creme Brulee
It’s very similar to flan- it’s smooth and creamy but less firm and with a crunchy caramelized sugar on top instead of syrupy. YUM. No inverting on a serving plate..less clean up 🙂
Ingredients
- 1 pc Egg extra large size
- 3 pc Eggs yolks only / extra large size
- ½ cup Sugar plus 1 tablespoon for each serving
- 3 cups Heavy Cream
- 1 teaspoon Pure Vanilla Extract
- 1 tablespoon Brandy
Instructions
- Preheat the oven to 300 degrees F.
- In the bowl of an electric mixer fitted with the paddle attachment, mix the egg, egg yolks, and ½ cup of the sugar together on low speed until just combined.
- Meanwhile, scald the cream in a small saucepan until it's very hot to the touch but not boiled.
- With the mixer on low speed, slowly add the cream to the eggs.
- Add the vanilla and brandy and pour into 6 to 8-ounce ramekins until almost full.
- Place the ramekins in a baking pan and carefully pour boiling water into the pan to come halfway up the sides of the ramekins.
- Bake for 35 to 40 minutes, until the custards are set when gently shaken.
- Remove the custards from the water bath, cool to room temperature, and refrigerate until firm.
- To serve, spread 1 tablespoon of sugar evenly on the top of each ramekin and heat with a kitchen blowtorch until the sugar carmelizes evenly.
- Allow to sit at room temperature for a minute until the caramelized sugar hardens.
Tried this recipe?Let us know how it was!