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