Classic Creme Brulee
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
- In a medium bowl, stir together eggs and sugar until smooth; set aside.
- 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.
- 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.
- Preheat grill.
- Pour cooled mixture into a 1 litre, shallow baking dish and place dish in an ice bath, in a larger, ovenproof dish.
- 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:
(23)
Reviews in English (20)
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)
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)