Ingredients for Commonwealth Club Creme Brulee
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How to Make Commonwealth Club Creme Brulee
- Preheat oven to 325°F (160°C).
- In a medium saucepan, combine heavy cream, milk, and ¾ cup granulated sugar. Heat over medium heat, stirring occasionally, until sugar dissolves completely. Do not boil.
- In a separate bowl, whisk together egg yolks. Slowly temper the warm cream mixture into the egg yolks, whisking constantly to prevent scrambling.
- Strain the custard mixture through a fine-mesh sieve into a bowl to remove any lumps.
- Pour the custard into 6 (6-ounce) ramekins.
- Place the ramekins in a larger baking pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins (this creates a water bath for even cooking).
- Bake for 45-60 minutes, or until the custards are set around the edges but still slightly jiggly in the center.
- Remove from the oven and let cool completely on a wire rack.
- Once cooled, cover and refrigerate for at least 4 hours, or preferably overnight.
- Just before serving, sprinkle each crème brûlée with ¼ cup turbinado sugar.
- Using a kitchen torch, carefully caramelize the sugar until golden brown. If you don't have a kitchen torch, you can broil the ramekins in the oven for 1-2 minutes, watching carefully to prevent burning.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
117g
Fat
28g
Carbs
11g
