Creme Brulee
This lightened-up classic from out Test Kitchen is smooth and creamy with a pleasant vanilla flavor. Instead of broiling the sugary sauce on top, we used a foolproof stovetop method so the custard is evenly coated.
Ingredients
- 2/3 cup sugar, divided
- 2 large eggs
- 2 large egg whites
- 1-1/2 cups 2% milk
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 3 tablespoons water
Reviews
zero stars based on your broken site that renders the recipe almost completely inaccessible? when viewing the page source, there's so much unnecessary crap jammed into the layout as to make you come off kinda shady. come on, guys.
This was a hit with my husband. We are on a healthy diet and this fit the bill.
I have been baking this for the recommended time and it is still not done. Does it need to be cooked on the stove first, like other creme brulee recipes?
We usually cook the caramel in the same pan that we pour, later on, the cream in. Then we follow the same procedure of putting the tray in the oven. this will make the unique taste of the caramel blend in with the cream. Try it, you won't regret it.