This creme brulee recipe is a decadent treat for your sweet tooth. Show off some custard flair and prepare a classic creme brulee for your next dinner party!
- Portion size 8 servings
- 3 cups whipping cream
- 8 egg yolks
- 1/3 cup granulated sugar
- 1 1/2 teaspoon vanilla
- 1/2 cup packed brown sugar sifted
In saucepan, heat cream over medium-high heat until steaming. In bowl, whisk egg yolks with granulated sugar; gradually whisk in cream. Whisk in vanilla. Skim off foam.
Divide among eight 3/4 cup (175 mL) ramekins or custard cups. Place in 2 large shallow pans; pour in enough boiling water to come halfway up ramekins.
Bake in 350°F (180°C) oven for 30 to 35 minutes or until edge is set but centre still jiggles and knife inserted in centre comes out creamy. Remove from water; let cool on racks. Cover and refrigerate for about 2 hours or until chilled and set. (Make-ahead: Refrigerate for up to 2 days)
Place cups on rimmed baking sheet; sprinkle brown sugar evenly over custards. Use a blow torch or broil 6-inches (15 cm) from heat for 2 to 6 minutes or until sugar bubbles and darkens, removing each when ready. Chill, uncovered, for at least 30 minutes before serving or for up to 3 hours.