Crème Brûlée

Recipe from Leona Myburg.

4 cups heavy cream
2/3 cup granulated sugar
pinch of salt
1 tablespoon vanilla
12 large egg yolks
12 additional teaspoons sugar for topping

Gently heat 2 cups of cream and 2/3 cup of sugar, stirring until sugar is melted. Remove from heat.

Pour cream and sugar mixture as well as remaining 2 cups of cream into another container to cool down.

In large mixing bowl, add egg yolks, one cup of cream mixture, pinch of salt, and vanilla. Mix long enough to blend, but do not over mix. Add remaining cream mixture to mixer and blend.

Strain egg/cream/sugar mixture into large pitcher.

Preheat oven to 300°. Place custard cups into casserole dishes. Pour mixture into cups. Place casserole dishes on oven shelf. Pour water into casseroles until water level reaches about 2/3 height of custard cups.

Bake 30-35 minutes until set around edges but loose in the middle. Remove from oven and allow to cool to room temperature in water bath.

Refrigerate until served. Makes 12 servings

Prior to serving, sprinkle 1 teaspoon granulated sugar on surface of each custard. Use torch to melt sugar until lightly browned. Serve.

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