Mouthwatering Dessert

Creme Brulee Header


Heavy Cream 2 cups
Vanilla Pod 1
Egg Yolks 5 large
Sugar 1/4 cup plus ½ cup


    1. Preheat oven to 275 degrees F.
    2. Using a knife split the vanilla bean lengthwise down the center and scrape out the seeds.
    3. Heat the cream and vanilla bean (Both the scrapings and the bean) in a saucepan over low heat until simmering.
    4. Remove from the heat and let stand for 1 hour.
    5. Whisk the eggs yolks and sugar in a bowl. Whisk into the cream mixture.
    6. Strain though a wire sieve into a bowl.
    7. Pour equal amounts into six 6oz ramekins.
    8. Place the ramekins in a roasting pan and add enough hot water in the pan to come halfway up the sides of the ramekins.
    9. Bake until the custards are barely set, about 40 minutes.
    10. Remove the ramekins from the pan and cool.
    11. Cover with plastic wrap and chill in the refrigerator for about 2 hours.
    12. Position the broiler rack and preheat the broiler.
    13. Sprinkle 2 tablespoons of sugar evenly over the top of each custard.
    14. Place the ramekins under the broiler until the sugar is caramelized. Serve immediately.

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