Lesley's Recipe Archive Categories

Breads | Canning | Desserts | Gluten Free | Main Dishes | Pasta | Sausage Making   

Seafood | Side Dishes | Slow Cooker | Snacks | Soup | Vegetables


Classic Crème Brûlée 
8-egg yolks
1/3-cup granulated white sugar
2-cups heavy cream
1-tsp pure vanilla extract
¼-cup granulated brown sugar (for the caramelized tops)
Using a small torch

Preheat oven to 300ºF
In a large bowl, whisk together egg yolks and sugar until the sugar has dissolved and the mixture is thick and pale yellow
Add cream and vanilla, and continue to whisk until well blended
Strain into a large bowl, skimming off any foam or bubbles
Divide mixture among 6 ramekins or custard cups
Place in a water bath and bake until set around the edges, but still loose in the center, about 50 to 60 minutes
Remove from oven and then remove ramekins from bath
Place on wire rack
Chill for at least 2 hours, or up to 2 days
When ready to serve, sprinkle about 2 teaspoons of sugar over each custard
For best results, use a small, hand-held torch to melt sugar
If you don't have a torch, place under the broiler until sugar melts
Re-chill custards for a few minutes before serving. 

Serves 6