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Crème Brûlée recipe

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Crème Brûlée: make it at home

The name, Crème Brûlée, is actually French for "burnt cream" -- and is a deliciously rich custard-based dessert topped with caramelized sugar.

It is also known as flan or custard, and also for its popular variation, Crème Caramel (which instead features soft caramel on top).

Ingredients

creme-brulee-flan-custard.jpg

  • 8 egg yolks
  • 1 quart heavy cream
  • 3/4 cup sugar
  • 1/2 vanilla bean
  • Pinch salt

Directions

In a mixing bowl, gently whisk egg yolks, salt and 1/3 cup of sugar. Don't let it get too foamy. In a saucepan over medium heat, combine heavy cream, remaining sugar and vanilla bean (split in half length-wise and scrape seeds into cream). Bring mixture to a simmer, but do not boil. While whisking, slowly pour hot (but not boiling) cream mixture into egg mixture. Pour mixture through a single cheese cloth into another bowl. Fill ramekins with custard and place on a sheet tray. Fill tray with warm water halfway up the side of ramekins. Turn oven to 280 degrees F. Place tray in oven and bake for 40-50 minutes. Remove ramekins from tray and cool for 30 minutes. Refrigerate for at least 2 hours.

Caramelized Sugar Glaze

  • 1/4 cup sugar
  • Blowtorch (household or industrial) and butane fuel

Directions

1. Sprinkle a pinch of sugar over entire surface of custard. 2. Take flame of blowtorch and pass evenly over sugar surface until sugar is caramelized as a hardened coating with a brownish hue (take care not to burn sugar or custard). 3. Add a second thin layer of sugar over the first, and repeat step 2.

Makes 6 servings


Recipe courtesy of Colorado Chef Bob Holloway, Eggland's Best Eggs, via the Colorado Department of Agriculture.

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