NEXT RECIPE >

Caramel Creme Brulee Recipe
Caramel Creme Brulee Recipe photo by Taste of Home
Next Recipe

Caramel Creme Brulee Recipe

Be the first to add a review
Publisher Photo
This recipe comes out perfect every time and it's always a crowd pleaser! A torch works best to get the sugar caramelized while keeping the rest of the custard cool. You may want to use even more sugar to create a thicker, more even crust on top. —Jenna Fleming, Lowville, New York
TOTAL TIME: Prep: 20 min. Bake: 40 min. + chilling
MAKES:14 servings
TOTAL TIME: Prep: 20 min. Bake: 40 min. + chilling
MAKES: 14 servings

Ingredients

  • 4-1/2 cups heavy whipping cream
  • 1-1/2 cups half-and-half cream
  • 15 large egg yolks
  • 1-1/3 cups sugar, divided
  • 3 teaspoons caramel extract
  • 1/4 teaspoon salt
  • 1/3 cup packed brown sugar

Directions

  1. Preheat oven to 325°. In a large saucepan, heat whipping cream and cream until bubbles form around sides of pan; remove from heat. In a bowl, whisk egg yolks, 1 cup sugar, extract and salt until blended but not foamy. Slowly stir in hot cream mixture.
  2. Place an ungreased broiler-safe 13x9-in. baking dish in a baking pan large enough to hold it without touching. Pour egg mixture into dish. Place pan on oven rack; add very hot water to pan to within 1 in. of top of dish. Bake until center is just set and top appears dull, 40-50 minutes. Immediately remove dish from water bath to a wire rack; cool 1 hour. Refrigerate until cold.
  3. Mix brown sugar and remaining granulated sugar. To caramelize topping with a kitchen torch, sprinkle custard evenly with sugar mixture. Hold torch flame about 2 in. above custard surface and rotate it slowly until sugar is evenly caramelized. Serve immediately or refrigerate up to 1 hour.
  4. To caramelize topping in a broiler; let stand at room temperature 30 minutes. Preheat broiler. Sprinkle custard evenly with sugar mixture. Broil 3-4 in. from heat until sugar is caramelized, 2-3 minutes. Serve immediately or refrigerate up to 1 hour. Yield: 14 servings (1/2 cup each).
Editor's Note: This recipe was tested with Watkin's caramel extract in a broiler-safe Staub cherry ceramic rectangular baking dish.
Originally published as Caramel Crème Brulee in Taste of Home Christmas Annual Annual 2017, p148


Reviews for Caramel Creme Brulee

AVERAGE RATING
(0)
RATING DISTRIBUTION
5 Star
 (0)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Loading Image