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from Monica's cookbook

Crème Brûlée




  • 6 egg yolks
  • 2 1/2 cups heavy cream
  • 1/2 teaspoon pure vanilla extract
  • 6 tablespoons white sugar, divided (4 tbsp. + 2 tbsp.)
  • 2 tablespoons brown sugar
  • Preparation:
    1. 1. Preheat oven to 350 degrees Fahrenheit.
    2. 2. In a medium-size mixing bowl, add egg yolks and beat in 4 tablespoons white sugar and vanilla extract until mix is creamy and smooth.
    3. 3. In a small sauce pan, pour in heavy cream and using low heat bring close to a boil. Remove from heat immediately and add a small amount of cream into the egg mixture and whisk briskly together.
    4. 4. Then, pour the mixture into the rest of the heavy cream and continue to whisk briskly. Strain off extra foam to create a smooth brulee mixture.
    5. 5. Pour brulee mixture into ramikans and place in baking dish (sides of baking dish should be at least an inch high). Place baking dish onto your oven rack and add hot water to dish so that the water covers about halfway up on your ramikens.
    6. 6. Bake for 20-25 minutes. Or until the outside edge of the brulee is firm and the centers are like gelatin. Let cool in fridge for at least 15-20 minutes to set.
    7. 7. In a small bowl, combine remaining white sugar and brown sugar.
    8. 8. Just before serving, sprinkle tops with sugar mixture and use torch to caramelize the tops. (or broil in oven)
    9. Serve immediately. (You can chill in fridge but do not wait too long or the caramelized sugar will dissolve)

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    modified: 2011.05.27 | created: 2011.05.10

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