Ingredients for Burnt Creme Copycat
- Whipping Cream
- 6 large egg yolks
- 12 teaspoons granulated sugar (for topping)
- Vanilla Extract
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How to Make Burnt Creme Copycat
- Preheat oven to 350°F (175°C).
- In a medium saucepan, heat heavy cream over medium-low heat until small bubbles form around the edges. Do not boil.
- In a separate bowl, whisk together egg yolks and ¾ cup granulated sugar until pale and thick, about 3 minutes.
- Gradually whisk the warm cream into the egg yolk mixture, tempering the eggs to prevent curdling.
- Stir in the vanilla extract.
- Divide the custard evenly among 6 (6-ounce) ramekins or custard cups.
- Place the ramekins in a baking pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins (bain-marie).
- Bake for 45-50 minutes, or until the custards are set but still slightly jiggly in the center.
- Carefully remove the ramekins from the water bath and let them cool slightly.
- Refrigerate the custards for at least 2 hours, or until completely chilled.
- Just before serving, sprinkle 2 teaspoons of granulated sugar evenly over the top of each custard.
- Place the ramekins on a baking sheet and broil on the top rack of the oven, watching carefully, until the sugar is melted and caramelized to a medium brown color. This will happen quickly—watch constantly to avoid burning!
- Let the custards cool slightly before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
101g
Fat
96g
Carbs
9g
