Classic Creme Brulee

    Classic Creme Brulee

    (22)
    13saves
    1hr10min


    22 people made this

    About this recipe: This elegant dessert is the perfect end to any meal. It's easy to make and tastes fantastic. A rich, creamy egg custard is served with a brittle caramel topping.

    Ingredients
    Serves: 6 

    • 3 eggs, lightly beaten
    • 4 tablespoons caster sugar
    • 475ml single cream
    • 1/2 teaspoon vanilla extract
    • 110g dark brown soft sugar

    Method
    Prep:40min  ›  Cook:30min  ›  Ready in:1hr10min 

    1. In a medium bowl, stir together eggs and sugar until smooth; set aside.
    2. Heat cream in a double boiler until bubbles start to form at edges. Remove from heat and whisk into egg mixture, a little at a time, until fully incorporated.
    3. Return mixture to double boiler and cook, stirring constantly, until mixture thickens enough to coat the back of a metal spoon. Cook 2 minutes more, then remove from heat. Cool completely. Stir in vanilla.
    4. Preheat grill.
    5. Pour cooled mixture into a 1 litre, shallow baking dish and place dish in an ice bath, in a larger, ovenproof dish.
    6. Sprinkle dark brown soft sugar over surface of mixture and place under preheated grill for 1 to 2 minutes, until top is lightly browned and bubbly.
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    Reviews & ratings
    Average global rating:
    (22)

    Reviews in English (22)

    by
    26

    I put this recipe in little custard cups, and it turned out wonderfully! It doesn't set up as firm as baked custards, and it's not as heavy as a lot of similiar recipes are, and I liked that very much. It also has about half the calories as many other recipes. Overall, it was easy and very tasty. This will become my favorite creme brulee recipe!  -  29 Apr 2003  (Review from Allrecipes US | Canada)

    by
    18

    Easy to make and delicious. Small problems: I used heavy cream, which apparently does not form bubbles around the edges, and I was not entirely clear on exactly what "coating the back of a metal spoon" really *means*. (A temperature might have been helpful.) But it turned out quite well anyway. I'm guessing that the stovetop preparation of the custard resulted in it having a slightly more creamy, liquidy texture than other cremes brulee, but no one complained. Minor quibbles aside, it was all in all a good recipe.  -  18 Feb 2002  (Review from Allrecipes US | Canada)

    by
    11

    Alot easier than I thought. Tasted perfect  -  18 May 2001  (Review from Allrecipes US | Canada)

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