- 4 cups heavy whipping cream
- 9 egg yolks
- 3/4 cup sugar
- 1 teaspoon vanilla extract
- Brown sugar
- In a heavy saucepan, heat cream to 180° over medium heat, stirring frequently. Meanwhile, in a large bowl, whisk the egg yolks, sugar and vanilla. When cream reaches 180°, slowly stir into the egg yolk mixture.
- Pour into eight 6-oz. custard cups; place cups in a baking pan. Add 1 in. of boiling water to pan. Bake, uncovered, at 325° for 45-50 minutes or until a knife inserted near the center comes out clean. Remove from water bath. Cool for 10 minutes.
- Before serving, sprinkle each cup with 1 to 1-1/2 teaspoons brown sugar. Place on a baking sheet. Broil 6 in. from the heat for 3-5 minutes or until sugar is caramelized. Serve immediately. Refrigerate leftovers. Yield: 8 servings.
Reviews forClassic Crème Brulee
"This is awesome recipe. It has turned out prefect every time."
"The taste was fine however texture was gritty. I did strain mixture through a wire, hand strainer but result was not smooth, so disappointing. Any suggestions on cooking,straining,blending to make it smooth."
"This is quite a simple yet complex recipe, I recommend a torch instead of broiling it. The torch will give it a harder crust and make it better overall but not everyone has a torch. I don't use the whole recipe, I half it because it's too much with ALL of the ingredients. I love to make Creme Brulee and this is the only recipe I use for it.Although, it put it that you must Pre-heat to 325, and to get some water boiling after you've cooked the mixture and you're ready to put it in the oven. Unless you read ahead, you wil be stuck having to pre-heat and boil your water when you're ready to cook. These are crucial aspects that can easily mess you up."
"this turned out great! i used half of the vanilla extract and a whole vanilla bean. net time i am going to try either a reduced fat whipping cream or half and half."
"super duper fatty but totally worth it in moderation"
"This is the best creme brulee recipe I have ever eaten -- better than 5 star restaurants. One suggestion would be to strain the egg mixture before pouring into ramekins. This makes it extra smooth and creamy. Yes it is rich in calories but worth every bite."