Easy Crème Brulee
Region/Country: France
Makes 6 servings
Total Time 45minutes
1 cup ½ & ½
1 cup heavy whipping cream
2 tsp Vanilla Extract
5 large egg yolks
1/3 cup granulated sugar
2 Tbsp dark brown sugar
1. Preheat oven 325° and fill a 9”x13” metal baking pan with 4 cups of water, then place in oven.
2. Mix the ½ & ½ with the heavy whipping cream in a microwave safe measuring cup. Then heat for 5 minutes on medium heat. When you remove from microwave stir in the vanilla.
3. Now combine egg yolks and granulated sugar in bowl and whisk until well blended. Then slowly mix in warm cream until combined well. (Skim off foam with spoon)
4. Fill six 4-ounce ramekins almost to the top and then place them in the metal baking pan and place back in oven to bake for 30 minutes or until the centers just jiggle. Remove and cool on rack for 30 minutes. Now cover and refrigerate. (4 hours or more)
5. Preheat broiler about one hour before serving. Place brown sugar into coarse sieve and press sugar with spoon to evenly cover the tops of the chilled custards. Make sure broiler rack is as close to heat source as possible; broil custards for 2-3 minutes – When the sugar melts, take out of oven and place directly into fridge to allow custard to cool and crust to form.
