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classic creme brulee

(26 ratings)
lilacmemaw avatar
Blue Ribbon Recipe by
linda mcdougal
@lilacmemaw
cordova, TN

So good!

Blue Ribbon Recipe

Crème brûlée is a classic fine-dining dessert that, with a little planning, can be easily made at home. The thick and creamy custard is under a sugary glazed top. There's something very satisfying when tapping the top with the spoon. The caramelized sugar and custard is a heavenly bite. Serve during the holidays or at a nicer dinner and you'll look like a star.

— The Test Kitchen @kitchencrew
(26 ratings)
yield 6 serving(s)
prep time 2 Hr 15 Min
cook time 50 Min
method Bake

Ingredients For classic creme brulee

  • 8
    egg yolks
  • 1/3 c
    sugar
  • 2 c
    heavy cream
  • 1 tsp
    vanilla extract
  • 1/4 c
    white sugar (for the caramelized tops)

How To Make classic creme brulee

  • Preheat oven to 300 degrees F.
    1
    Preheat oven to 300 degrees F. Get a pan large enough to fit 6 ramekins.
  • Whisk egg yolks and sugar.
    2
    Whisk together egg yolks and sugar until the sugar has dissolved and the mixture is thick and pale yellow.
  • Add cream and whisk.
    3
    Add cream. Continue to whisk until well blended.
  • Add vanilla and whisk.
    4
    Add vanilla extract. Continue to whisk.
  • Strain the custard.
    5
    Strain into a large bowl skimming off any foam or bubbles.
  • Divide mixture amongst 6 ramekins, place in a water bath, and bake.
    6
    Divide the mixture among 6 ramekins or custard cups. Place the ramekins in the pan. Fill the pan halfway with hot water. The water should come about halfway up the ramekins. Bake until set around the edges, but still loose in the center; about 40 - 50 minutes.
  • Let baked custard cool in the water bath.
    7
    Remove from the oven and leave in the water bath until cooled. Remove cups from the water bath and chill for at least 2 hours (or up to 2 days).
  • Sprinkle sugar over the cooled custard.
    8
    When ready to serve, sprinkle 2 tsp of sugar over each custard.
  • Use a torch to melt the sugar.
    9
    For best results, use a small, hand-held torch to melt sugar. If you don't have a torch, place it under the broiler until the sugar melts. Re-chill custards for a few minutes before serving.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

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