Crème BruleTom & Kari

2 & 1/3 cups heavy cream
2/3 cup milk
1/4 cup granulated sugar
3 whole eggs
3 egg yolks
1 teaspoon vanilla extract
3/4 cup light brown sugar

Preheat oven to 300 degrees. Heat cream, milk and sugar in a heavy saucepan to almost boiling. In a separate bowl, beat whole eggs and extra egg yolks together well. Gradually whisk the heated mixture into the eggs, then return mixture to the saucepan.
Cook over moderate heat, stirring constantly with a wooden spoon, until the custard coats the back of the spoon (3-4 minutes); remove from heat. Stir in vanilla.

Pour custard into 6 individual custard dishes or into 1 shallow baking dish about 9-inches across. Set dish or dishes in a large pan and place in the middle rack of the oven. Pour hot water into the outer pan to come level with the custard, but not going into custard.

Bake for 35-45 minutes, until center of custard is set. When done, remove custard from water bath and cool. Cover and chill. A few hours before serving, preheat broiler. * Sift brown sugar evenly over top of custard, spreading to the edges. Set custard under broiler as close to heat as possible. Broil until browned, but not burned, about 1 & 1/2 minutes. Watch closely!

Remove and chill.

6 servings.

*You may omit the broiling if you have a kitchen torch. Brown tops, do not burn.

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