Caramelized Creme Brulee Recipes

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CARAMEL CRèME BRûLéE



Caramel Crème Brûlée image

This delicate and decadent dessert is sure to please at your next friends and family gathering. It's creamy and sweet underneath a delightful torched sugar top...such an entertaining dessert to make, serve, and eat!

Provided by Jenn Cook

Categories     Gluten Free     Vegetarian

Time 1h10m

Number Of Ingredients 8

1/4 cup water
1/2 cup sugar
2 cups heavy cream
1 tsp vanilla extract
1/4 tsp salt
4 large egg yolks
2 tbsp sugar
2 tsp sugar (per ramekin)

Steps:

  • Pre-heat oven to 325°F. Place four (4) ramekins in a baking tray with high sides and set aside for later.
  • Pre-heat a stainless steel saucepan (preferably with a pour spout) on low heat until warmed. Add the water and sugar to make the caramel. Cook on lowest heat setting about 15 minutes, swirling the mixture every 1-2 minutes, until the caramel develops an amber color. Be careful not to burn the caramel.
  • Carefully but quickly add the heavy cream, vanilla extract, and salt to the pot and scrape the caramel off the bottom. The caramel will immediately start to harden when you pour the colder ingredients on top. Continue to cook on lowest heat setting about 5 minutes, stirring constantly to prevent the caramel from settling and burning on the bottom of the pot, until the caramel is fully dissolved into the cream mixture and it comes to a boil. Remove from heat and set aside for later.
  • In a large bowl or measuring cup (preferably with a pour spout), thoroughly combine the egg yolks and sugar for the crème brûlée bake. Once combined, immediately begin tempering the egg with the cream mixture by slowly adding the cream to the egg (about 1/4 cup at a time), mixing constantly and thoroughly each time before adding more cream, until fully combined. Take your time with this step. You can never combine too slowly, but you can combine too quickly, and if you do combine too quickly, you'll end up with scrambled eggs in your crème brûlée!
  • Using a clean pot, bring a few cups of water to just boiling and immediately remove from heat and set aside for later.
  • Gently divide the crème brûlée bake between the four (4) ramekins. If you still have a significant amount of excess bubbles sitting on top of the crème brûlée bake, you can gently skim the top with a spoon to remove the majority before pouring into the ramekins, though this is purely for looks only. Carefully pour the hot (not boiling) water into the baking tray to create a water bath that raises about halfway up the ramekins.
  • Bake at 325°F for about 38-40 minutes. When properly baked, your crème brûlée will have a uniform "bounce" from center to edge when gently touched in the center. If the center still seems under-cooked, let it bake another minute or two before removing to cool.
  • Carefully remove the baking tray from the oven and set aside to cool for 5-10 minutes. Once the ramekins are cool enough to handle, remove from the water bath and let cool on a cookie rack for another 20-25 minutes. Then cover with saran wrap and chill in the fridge for at least 4 hours before serving.
  • When ready to serve, evenly sprinkle a thin layer of extra sugar on top and use a kitchen torch to caramelize the sugar until it create a hardened light brown surface on top. Enjoy!

Nutrition Facts :

CARAMEL CREME BRULEE



Caramel Creme Brulee image

This recipe comes out perfect every time and it's always a crowd-pleaser! A torch works best to get the sugar caramelized while keeping the rest of the custard cool. You may want to use more sugar to create a thicker, more even crust on top. -Jenna Fleming, Lowville, New York

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 14 servings.

Number Of Ingredients 7

4-1/2 cups heavy whipping cream
1-1/2 cups half-and-half cream
15 large egg yolks, room temperature
1-1/3 cups sugar, divided
3 teaspoons caramel extract
1/4 teaspoon salt
1/3 cup packed brown sugar

Steps:

  • Preheat oven to 325°. In a large saucepan, heat whipping cream and cream until bubbles form around sides of pan; remove from heat. In a bowl, whisk egg yolks, 1 cup sugar, extract and salt until blended but not foamy. Slowly stir in hot cream mixture., Place an ungreased broiler-safe 13x9-in. baking dish in a baking pan large enough to hold it without touching the sides. Pour egg mixture into dish. Place pan on oven rack; add very hot water to pan to within 1 in. of top of dish. Bake until center is just set and top appears dull, 40-50 minutes. Immediately remove dish from water bath to a wire rack; cool 1 hour. Refrigerate until cold., Mix brown sugar and remaining sugar. To caramelize topping with a kitchen torch, sprinkle custard evenly with sugar mixture. Hold torch flame about 2 in. above custard surface and rotate it slowly until sugar is evenly caramelized. Serve immediately or refrigerate up to 1 hour., To caramelize topping in a broiler, let custard stand at room temperature 30 minutes. Preheat broiler. Sprinkle custard evenly with sugar mixture. Broil 3-4 in. from heat until sugar is caramelized, 2-3 minutes. Serve immediately or refrigerate up to 1 hour.

Nutrition Facts : Calories 452 calories, Fat 35g fat (21g saturated fat), Cholesterol 298mg cholesterol, Sodium 86mg sodium, Carbohydrate 28g carbohydrate (27g sugars, Fiber 0 fiber), Protein 6g protein.

CARAMELIZED CREME BRULEE



Caramelized Creme Brulee image

A recipe from the Chef Michael Smith recipe files. Crunchy topping, velvety smooth pudding. Tends to be a bit rich, and sweet. The reason for using the baking torch is that you want the pudding to still be cold when you serve it. The torch only carmelizes, it doesn't heat up the whole pudding as putting it back under the broiler, will.

Provided by Evelyn L Jepson

Categories     Dessert

Time 1h30m

Yield 5 pudding cups, 5 serving(s)

Number Of Ingredients 8

8 egg yolks
2 cups milk
1 cup whipping cream
1 tablespoon vanilla extract
1/8 teaspoon salt
1 cup sugar
6 tablespoons sugar
1/4 cup water

Steps:

  • Make the butterscotch, first.
  • Put 1 cup sugar in saucepan, pour 1/4 cup water around sugar, put on stove, do not stir. Leave on stove, but watch, you will see the water boil away, leaving a clear thick substance. Let the substance(sugar), boil hard for 5 minutes. Then stir the sugar, till it turns a golden brown, and remove from heat.
  • Stir in the cold milk, and whipping cream, vanilla extract and salt. The butterscotch will instantly harden.
  • Put back on heat and reheat until the butterscotch softens and whisk till it incorporates with the milk.
  • Let cool slightly.
  • Start up your mixer, with the whisk attachment on medium speed. Slowly, pour in the milk mixture into the eggs, so they don't curdle. Do this until all the milk is in the eggs. Then put on a higher speed for 2 minutes.
  • Strain, pudding through a strainer, into a clean bowl.
  • Pour into 5-4 ounce timbals, 3/4 of the way up the bowl.
  • Place the pudding cups in a tray, with sides, as you will be pouring water in around the bowls, about 1/2 way up the bowls.
  • Bake in oven, preheated to 325F, for 30 minutes.
  • Pudding should be set at sides, but jiggly in centre.
  • Remove from bath, cool slightly, then put in fridge, to set.
  • Just before serving, remove pudding from fridge.
  • Spread 1 tbsp per pudding, evenly on top of pudding.
  • Use baking torch, and caramelize topping.
  • Serve.

CRèME BRûLéE



Crème Brûlée image

Crème Brûlée has been touted as a dessert for the elite and now is your time to be elite in the kitchen. With this simple recipe, you will be praising yourself for weeks to come. The crisp caramelized topping brings a beautiful crunch to this luscious and creamy dessert. You will attract amazed onlookers as you torch the sugar and watch it caramelize into the beautiful topping. As your spoon crunches through the sugar and down through the velvety custard, your taste buds will be weeping in anticipation. The fun with Crème Brûlée is that you can keep it plain old vanilla bean or you can infuse it with multiple flavours, such as; White Chocolate & Raspberries, Coffee, Salted Caramel, Key Lime, Lemon, or throw some cacao powder in the mixture and make a delicious chocolate Crème Brûlée.

Provided by Sam

Number Of Ingredients 7

• 2.5 Cups Whipping Cream (35%)
• ¾ Cup Sugar
• ½ Vanilla Bean Split and scraped, or 2 tsp of Vanilla Extract)
• 5 Egg Yolks
• Pinch of Salt
• 5 Tbsp Sugar for Topping
• Boiling Water

Steps:

  • Preheat oven to 325°F
  • 2. In a sauce pot, combine the whipping cream, sugar, and vanilla together and bring to simmer.
  • 3. Separate egg yolks from egg whites, then beat the egg yolks.
  • 4. Slowly add the cream mixture to the yolk mixture (Don't add it too quickly, or the hot mixture will "scramble" the egg yolks.) 5. Ad
  • Crème Brûlée mixture to your favourite oven-safe serving bowls. 6. Place
  • those bowls in a walled oven pan. 7. Fill
  • an with water until halfway up the sides of the bowls (This is called a water bath, and will prevent your Crème Brûlée's from separating. Just before you add the water to the pan, boil it in a kettle) 8. Cook in ov
  • n for 25-35 minutes (or until the centre still jiggles when shaken) 9. Remove fro
  • water bath and allow to cool on wire rack for 30 minutes. 10. Wrap and
  • ully cool in the fridge for at least 4 hours. 11. When Crèm
  • Brûlées have cooled, add sugar evenly to the top. 12. With a blow
  • orch, torch the topping until the sugar caramelizes. 13. Serve, eat w
  • ll, and be happy!

CREME BRULEE



Creme Brulee image

This is a very nice dessert to serve when entertaining. Delicious served over mangos sprinkled with rum, or strawberries with Grand Marnier® or Cointreau®.

Provided by COOKALOT

Categories     World Cuisine Recipes     European     French

Time 2h40m

Yield 5

Number Of Ingredients 5

6 egg yolks
6 tablespoons white sugar, divided
½ teaspoon vanilla extract
2 ½ cups heavy cream
2 tablespoons brown sugar

Steps:

  • Preheat oven to 300 degrees F (150 degrees C).
  • Beat egg yolks, 4 tablespoons white sugar and vanilla extract in a mixing bowl until thick and creamy.
  • Pour cream into a saucepan and stir over low heat until it almost comes to boil. Remove the cream from heat immediately. Stir cream into the egg yolk mixture; beat until combined.
  • Pour cream mixture into the top pan of a double boiler. Stir over simmering water until mixture lightly coats the back of a spoon, about 3 minutes. Remove mixture from heat immediately and pour into a shallow heat-proof dish.
  • Bake in preheated oven for 30 minutes. Remove from oven and cool to room temperature. Refrigerate for at least 1 hour or overnight.
  • Preheat oven to broil.
  • In a small bowl combine remaining 2 tablespoons white sugar and brown sugar. Sift this mixture evenly over custard. Place dish under broiler until sugar melts, about 2 minutes. Watch carefully so as not to burn.
  • Remove from heat and allow to cool. Refrigerate until custard is set again.

Nutrition Facts : Calories 561.4 calories, Carbohydrate 24 g, Cholesterol 416.7 mg, Fat 50.1 g, Protein 5.8 g, SaturatedFat 29.3 g, Sodium 55.3 mg, Sugar 20.4 g

CARAMELIZED-HONEY BRûLéE



Caramelized-Honey Brûlée image

If you don't have a kitchen torch, time to treat yourself. They're inexpensive and super fun to use-and you can't make this dessert without one.

Provided by Alison Roman

Categories     Milk/Cream     Egg     Dessert     Kid-Friendly     Bon Appétit     Anniversary     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield 8 Servings

Number Of Ingredients 9

3/4 cup honey
1 vanilla bean, split lengthwise
3 cups heavy cream
1 cup whole milk
3/4 teaspoons kosher salt
8 large egg yolks
3 tablespoons sugar
Special equipment:
Eight 6 ounce ramekins; a kitchen torch

Steps:

  • Preheat oven to 300°. Place 3/4 cup honey in a medium saucepan and scrape in vanilla seeds; save pod for another use. Cook over medium-high, swirling pan occasionally, until honey darkens and smells almost burnt (don't worry, this is what you're going for!) and bubbling begins to slow, 5-8 minutes. Gradually add cream, then milk, to caramelized honey, stirring constantly until combined.
  • Whisk salt into egg yolks in a medium bowl, then stream in honey-caramel mixture, whisking constantly. Strain through a fine-mesh sieve into a large measuring cup. Divide among ramekins.
  • Place ramekins in a large baking dish lined with a dish towel (it will keep them from sliding around) and pour in boiling water around ramekins so it comes halfway up sides.
  • Bake until edges of custards are set but centers still jiggle slightly, 65-75 minutes. Remove ramekins from water bath and let custards cool, about 1 hour. Chill until firm, at least 2 hours.
  • Just before serving, sprinkle custards evenly with sugar and heat with torch until sugar is melted and caramelized to a deep amber color. Your goal is to make a thin, smooth, brittle crust that shatters when broken.
  • Do ahead: Custards can be made 5 days ahead. Cover and keep chilled.

COFFEE-CARAMEL CRèME BRûLéE



Coffee-Caramel Crème Brûlée image

The custard in this clever crème brùlée tastes just like a rich caramel cappuccino.

Provided by Sarah Patterson Scott

Categories     Coffee     Milk/Cream     Egg     Dessert     Broil     Valentine's Day     Engagement Party     Bon Appétit

Yield 8 servings

Number Of Ingredients 8

2 cups heavy whipping cream, divided
1/4 cup dark-roast coffee beans (such as French roast; about 3/4 ounce), crushed with mallet in plastic bag
1 cup sugar, divided
1/2 cup water
2 cups half and half
8 large egg yolks
1/4 teaspoon salt
8 teaspoons raw sugar*

Steps:

  • Bring 1 cup cream and coffee beans to simmer in heavy small saucepan. Remove from heat; cover and let steep at least 20 minutes and up to 1 hour.
  • Preheat oven to 325°F. Stir 2/3 cup sugar and 1/2 cup water in heavy medium saucepan over low heat until sugar dissolves. Increase heat to medium-high and bring to boil, brushing down sides of pan with wet pastry brush. Boil without stirring until syrup is deep amber, swirling pan occasionally, about 11 minutes. Remove pan from heat. Add remaining 1 cup whipping cream (mixture will bubble up). Stir over low heat until caramel is smooth. Stir in half and half. Strain coffee-infused cream into caramel cream; discard coffee beans in strainer.
  • Whisk yolks, salt, and remaining 1/3 cup sugar in large bowl to blend. Gradually whisk in cream mixture. Strain custard into large measuring cup.
  • Arrange eight 2/3- to 3/4-cup ramekins or custard cups in roasting pan. Divide custard among ramekins. Add enough warm water to roasting pan to come halfway up sides of ramekins or custard cups.
  • Bake custards until just set in center, 65 to 70 minutes. Transfer custards from water bath directly to refrigerator. Chill uncovered until cold, at least 3 hours and up to 1 day.
  • Sprinkle top of each custard with 1 teaspoon raw sugar. Using kitchen torch, melt sugar on each custard until deep amber. (Alternatively, preheat broiler. Arrange custards on small rimmed baking sheet; broil until sugar topping melts and browns, about 2 minutes.) Refrigerate custards until sugar topping hardens, at least 30 minutes and up to 1 hour (do not chill longer than 1 hour or topping will start to soften). Serve custards cold.

CARAMELIZED BAKED CUSTARDS



Caramelized Baked Custards image

Creme brulee is our favorite dessert and we love Irish cream liqueur, so I decided to put them together for a dinner finale we truly love. With a last name like Moynihan and a husband named Patrick, you can tell St. Patrick's Day is a very big holiday in our house! -Joyce Moynihan, Lakeville, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 6 servings.

Number Of Ingredients 6

2 cups heavy whipping cream
1/4 cup Irish cream liqueur
3 large eggs
2 large egg yolks
3/4 cup plus 2 tablespoons sugar, divided
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 325°. In a saucepan, heat cream and liqueur until bubbles form around sides of pan; remove from heat. In a large bowl, whisk eggs, egg yolks and 3/4 cup sugar until blended but not foamy. Slowly stir in hot cream mixture. Stir in vanilla., Place six 6-oz. broiler-safe ramekins in a baking pan large enough to hold them without touching. Pour cream mixture into ramekins. Place pan on oven rack; add very hot water to pan to within 1/2 in. of tops of ramekins., Bake 20-25 minutes or until a knife inserted in the center comes out clean; centers will still be soft. Immediately remove ramekins from water bath to a wire rack; cool 10 minutes. Refrigerate until cold., To caramelize topping with a kitchen torch, sprinkle custards evenly with remaining sugar. Hold torch flame about 2 in. above custard surface and rotate it slowly until sugar is evenly caramelized. Serve immediately or refrigerate up to 1 hour., To caramelize topping in a broiler, place ramekins on a baking sheet; let stand at room temperature 15 minutes. Preheat broiler. Sprinkle custards evenly with remaining sugar. Broil 3-4 in. from heat 5-7 minutes or until sugar is caramelized. Serve immediately or refrigerate up to 1 hour.

Nutrition Facts : Calories 481 calories, Fat 35g fat (20g saturated fat), Cholesterol 283mg cholesterol, Sodium 68mg sodium, Carbohydrate 34g carbohydrate (31g sugars, Fiber 0 fiber), Protein 6g protein.

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HOW TO CARAMELIZE CRèME BRûLéE - THE SPRUCE EATS
how-to-caramelize-crme-brle-the-spruce-eats image

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Author Danilo Alfaro
Published 2008-01-10
Estimated Reading Time 3 mins
  • Before You Fire up the Torch. Crème brûlée is an elegant French dessert with a creamy, often vanilla-flavored base and a crunchy, caramelized sugar topping.
  • Bring Crème Brûlées to Room Temperature. Your completed custards should have chilled for at least four hours, but overnight is best. About 20 minutes before you want to caramelize them, take them out of the refrigerator and let them sit at room temperature.
  • Sprinkle Crème Brûlées with Sugar. If any moisture condensation has formed on the top, gently dab it away with a paper towel, being careful not to dent the custard.
  • Remove Excess Sugar. After coating the top of the custard with sugar, pour off the excess. If you're making more than one crème brûlée, dump the excess sugar into the next custard and repeat.
  • Fire up the Torch. Now the fun starts: It's time to use your torch! They all work differently, so follow the instructions for lighting your torch carefully and adjust the length of the flame to medium.
  • Lightly Torch the Sugar. Hold the torch a good distance away from the crème brûlée and slowly move it closer while rotating the flame. Keep the flame constantly in motion to keep from burning one area.
  • Keep the Flame Moving. As you continue cooking the sugar, you'll see little wisps of smoke puff up as the sugar begins to turn caramel-colored. You'll also smell the delicious aroma of cooked sugar, kind of like cotton candy.
  • Form a Glaze. You'll be seeing a nice, caramel-colored glaze form on top of the crème brûlée. It's a bit tricky knowing exactly when to stop, but it's better to stop too soon than too late.
  • The Finished Crème Brûlée. When you're finished you'll have a hard, glass-like glaze of caramelized sugar on top. Pop the crème brûlées back into the refrigerator for 10 minutes or so before serving them, just to re-chill the custard after it's been heated by the torch.


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EASY CLASSIC CRèME BRûLéE - THE STAY AT HOME CHEF
Preheat oven to 300 degree Fahrenheit. Place six 6-ounce ramekins into the bottom of a 9x13 pan or roasting pan. In a large mixing bowl, use a hand mixer to beat together egg yolks and sugar until smooth and velvety, about 3 to 5 minutes. Pour in heavy cream and vanilla extract.
From thestayathomechef.com


5 INGREDIENT CREME BRULEE RECIPE - SPLASH OF TASTE - VEGETARIAN …
Full measurements in both US customary and metric are available in the printable recipe card below. Preheat your oven to 360°F/180°C. In a large baking dish or baking pan, one where the side of the tray will be higher than the ramekins, place your ramekins. In a medium pan, pour your milk and heavy cream.
From splashoftaste.com


CRèME BRûLéE – SUGAR GEEK SHOW
2022-01-25 How to Make Crème Brûlée. Preheat your oven to 200ºF (93ºC). Split your vanilla bean in half with a sharp knife and remove the seeds with the tip. Scrape the seeds into your milk. Reserve the pod to use in the next step. In a heavy bottom saucepan over medium heat, combine the cream, milk, vanilla (both the seeds and the pod), and sugar.
From sugargeekshow.com


SUGAR - CARAMELIZE TOP ON CREME BRULEE - CRAFTYBAKING
Sift a thin, even layer of sugar over the refrigerated custards, ignite the torch, and with a slow, sweeping motion, guide the flame directly on the surface of the custard. The nozzle should be 2 to 3 inches from the surface, with the tip of the flame licking the sugar. The sugar will melt slowly at first and then caramelize.
From craftybaking.com


CLASSIC CRèME BRûLéE (VERSATILE AND EASY) - THE FLAVOR BENDER
2020-03-25 Easy! Make the caramel separately. Take a small non-stick pan, and add about 1 – 2 tsp of sugar per portion of creme brulee. Heat the pan over medium heat and gently shake the pan to distribute the sugar evenly to melt. Use a silicone spatula to occasionally mix the sugar to let it evenly caramelize in the pan.
From theflavorbender.com


SALTED CARAMEL CREME BRûLéE - CARAMEL KITCHEN
Preheat oven to 325 degrees. Pour the cream, vanilla bean along with seeds and pinch of salt in to a medium saucepan over medium heat. Stir occasionally and heat until the cream scalds. (You will notice small bubbles around the perimeter of the pot). Remove from heat and allow to cool for a few minutes. In a medium bowl, whisk together the ...
From caramelkitchen.com


CREME BRULEE RECIPE - VALENTINA'S CORNER
2022-02-04 Preheat oven – Preheat your oven to 325°F. Beat egg + sugar – Whisk together the egg yolks and sugar in a bowl. Heat cream – Add the heavy whipping cream into the saucepan. Cook over medium/low heat to bring the milk to a low simmer. Remove from the heat and add in the vanilla extract.
From valentinascorner.com


CARAMEL CREME BRULEE - RULED ME - RECIPES
1. In a bowl, mix the egg yolks and 1/3 of the erythritol. 2. In a separate bowl, mix the heavy cream and vanilla. 3. Slowly whisk the heavy cream into the egg yolks. 4. Pour your cream mixture into the ramekins. 5.
From ruled.me


CREME BRULEE AT HOME WITHOUT A TORCH - MON PETIT FOUR®
2021-05-27 Preheat the oven to 320°F. Bring a kettle full of water to a boil. Meanwhile, In a medium saucepan, warm the cream just until it's beginning to simmer along the edges of the pan. Don't let the cream boil! Stir in the vanilla bean paste once the cream is warm. Turn the heat off.
From monpetitfour.com


VANILLA BEAN CRèME BRûLéE WITH BURNT CARAMEL GLAZE
2022-02-13 2 scrapped vanilla beans (alternately, 1 scrapped vanilla bean and 1 tsp pure vanilla extract) 1/2 tsp salt. 4 cups heavy cream. Instructions and Steps: Pre-heat oven to 325 degrees. Add eggs to medium-sized bowl of electric mixer. Beat …
From beyondgumbo.com


CREME BRULEE RECIPES | ALLRECIPES
Stef's Slow Cooker Creme Brulee. Rating: 4 stars. 23. Creme brulee cooked in the slow cooker is an easy way to prepare this creamy dessert and you only need 5 simple ingredients. These can be baked and chilled 2 days ahead. Cover ramekins after chilling 3 hours to prevent condensation on the surface of the custards.
From allrecipes.com


CREME BRûLéE COOKIE RECIPE - COOKING WITH KARLI
2022-01-31 Start by preheating the oven to 350 degrees. While the oven is preheating begin the cookie dough by creaming together the butter and sugar until light and fluffy. Scrape the sides of the bowl and add the eggs and vanilla extract and beat again until it is mixed well. Scrape the sides again and add the flour and baking powder.
From cookingwithkarli.com


SALTED CARAMEL CREME BRûLéE RECIPE - SIMPLY BETTER LIVING
2022-02-05 Turn these into a classic creme brulee by subbing granulated sugar for the coconut sugar and omitting the sea salt. Allow the sugar and water mixture to come to a boil, and then lower the temperature quickly to keep it from caramelizing. If desired, add 1 teaspoon of vanilla extract along with the egg yolks.
From simplybetterliving.sharpusa.com


CREME CARAMEL BRULEE RECIPES ALL YOU NEED IS FOOD
Steps: In a large bowl, combine the first six ingredients; beat until smooth. Pour into four greased 10-oz. custard cups. , Place in a 13x9-in. baking pan; pour hot water around cups to a depth of 1 in. Bake, uncovered, at 350° for 20 minutes. , For topping, combine the brown sugar, pecans and butter. Sprinkle over custard.
From stevehacks.com


CLASSIC CRèME BRûLéE RECIPE | GET CRACKING - EGGS.CA
Instructions. Preheat oven to 325°F (160°C). Place four ½ cup (125 mL) ramekins or custard cups in a baking dish. Set aside. Heat cream in saucepan over medium-high heat until small bubbles form around edge of pan. Meanwhile, whisk egg yolks and a ¼ cup of sugar until thick and lemon-coloured – about 1 to 2 minutes.
From eggs.ca


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