Caramel Creme Brulee
Total TimePrep: 20 min. Bake: 40 min. + chilling
Everything I expected from Creme Brulee' and more! It is creamy and rich, like a fine custard. It makes a 9x13 pan, so there is plenty! Leftovers can be refrigerated, with no taste in flavor but it will weep some. I just drained off the fluid. I froze my leftovers and it maintained it's rich flavor when thawed. I found the Caramel Extract at a local Watkins dealer. Enjoy!!!!
Made this for my son and family and it was gone within minutes. Smooth and creamy, but most of all its delicious and easy to prepare
loving cr?me brule had to try this recipe and it is a keeper - I do not have a torch but saw somewhere that you could use a candle/grill lighter - wasn't as good as using a torch but it did work and I did use the extra sugar. I could have eaten the entire pan of this. Could not find the caramel flavoring so I used maple - but I am on a search for the caramel flavoring.
My first Creme Brulee, and it was so easy and worthy of a repeat! I did alter the recipe just a bit so it was a little more economical to prepare. I used 1 quart of whipping cream and 1 pint of half & half. I did not have caramel flavoring, so substituted butter rum and next time will only use 2 tsp, as I thought it was a bit strong. But making a 9x13" pan makes preparing this decadent dessert a snap and it serves a lot without the need of individual ramekins. I sliced it with a knife and served it with a spatula and it came out of the dish easily. Two thumbs up with my picky eaters, and it was restaurant worthy!