Ingredients for Caramelized Creme Brulee
- 6 large egg yolks
- 1/2 cup whole milk
- Whipping Cream
- Vanilla Extract
- 1/4 teaspoon salt
- 3/4 cup granulated sugar
- Water
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How to Make Caramelized Creme Brulee
- Preheat oven to 325°F (160°C).
- In a medium saucepan, combine the heavy cream, milk, sugar, and salt. Heat over medium heat until the sugar dissolves.
- In a separate bowl, whisk the egg yolks until light and frothy.
- Slowly whisk about 1/3 of the hot cream mixture into the egg yolks to temper them.
- Gradually whisk the tempered egg yolks back into the remaining cream mixture.
- Strain the custard through a fine-mesh sieve into a bowl.
- Divide the custard evenly among six (6-ounce) ramekins.
- Place the ramekins in a large baking dish.
- Pour enough boiling water into the baking dish to come halfway up the sides of the ramekins (bain-marie).
- Bake for 45-50 minutes, or until the custards are just set around the edges but still slightly jiggly in the center.
- Carefully remove the ramekins from the water bath and let them cool completely to room temperature.
- Cover and refrigerate for at least 4 hours, or preferably overnight.
- Just before serving, sprinkle each crème brûlée with 1 teaspoon of granulated sugar.
- Using a kitchen torch, carefully caramelize the sugar until golden brown.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
222g
Fat
77g
Carbs
20g
