Dessertsbettycrocker4.7
Crème Brûlée
Betty’s fool-proof Crème Brûlée recipe uses traditional techniques to elevate simple ingredients into a show-stopping bruléed dessert custard.
👥 4 Servings⏱️ Prep & Cook: 7h⏳ Prep: 20 min👤 Betty Crocker Kitchens📖 bettycrocker
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- bowl
- whisk
- oven
- pot
📝 Preparation Steps
1
Heat oven to 350°F. In 13x9-inch pan, place 4 (6-oz) ceramic ramekins. In small bowl, beat egg yolks with wire whisk. In large bowl, stir whipping cream, 1/3 cup granulated sugar and the vanilla until well mixed. Add egg yolks; beat with wire whisk until evenly colored and well blended. Pour cream mixture evenly into ramekins.
egg yolks6whipping cream2 cupscup granulated sugar1/3granulated sugar8 teaspoonsvanilla1 teaspoon
2
Place pan with ramekins in oven. Pour enough boiling water into pan, being careful not to splash water into ramekins, until water covers two-thirds of the height of the ramekins.
Boiling water
3
Bake 30 to ⏱️ 40 minutes or until top is light golden brown and sides are set (centers will be jiggly).
4
Using tongs or grasping tops of ramekins with pot holder, carefully transfer ramekins to cooling rack. Cool to room temperature, about ⏱️ 2 hours. Cover tightly with plastic wrap; refrigerate until chilled, at least ⏱️ 4 hours but no longer than ⏱️ 48 hours.
5
Uncover ramekins; gently blot any liquid from tops of custards with paper towel. Sprinkle 2 teaspoons granulated sugar over each chilled custard. Holding kitchen torch 3 to 4 inches from custard, caramelize sugar on each custard by heating with torch about ⏱️ 2 minutes, moving flame continuously over sugar in circular motion, until sugar is melted and light golden brown. (To caramelize sugar in the broiler, see Broiler Directions below.) Serve immediately, or refrigerate up to ⏱️ 8 hours before serving.
cup granulated sugar1/3granulated sugar8 teaspoons
Nutrition Facts
calories
540
fat Content
7
serving Size
1 Serving
fiber Content
0 g
sugar Content
29 g
sodium Content
55 mg
protein Content
7 g
trans Fat Content
1 g
cholesterol Content
440 mg
carbohydrate Content
30 g
saturated Fat Content
25 g
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