How to Make Decadent Creme Brulee

Get your taste buds ready for this rich custard, topped with a layer of caramelized sugar. You will love this decadent Creme Brulee served in individual ramekins.

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Things You'll Need

  • 2 cups heavy cream
  • 1 teaspoon pure vanilla extract
  • 4 egg yolks
  • 1/3 cup sugar
  • sugar for caramelized topping
  • wire whisk
  • 4 ramekins
  • mixing bowl
  • saucepan
  • shallow baking pan
  • small cooking torch for caramelizing sugar
  • In mixing bowl, whisk together 4 egg yolks and 1/3 cup sugar.
    In saucepan, heat 2 cups heavy cream just until it boils; remove from heat; allow cream to cool.
    Add 1/2 cup of the cream to the yolk/sugar mixture, pouring slowly, continually whisking.
    Add the yolk/sugar/cream mixture to the remaining (1 1/2 cup) cream; whisk; add vanilla extract; whisk again.

  • Pour into the 4 ramekins.
    Place ramekins in a shallow baking pan and pour boiling water into the pan until the water level is just below the top of the rim of ramekins.
    Cook in oven at 250 degrees F for 1 hour; remove from oven; let cool to room temperature.
    Cover ramekins with plastic wrap an place in refrigerator for at least 4 hours.

  • After removing ramekins from refrigerator, sprinkle a coating of granulated sugar over custard each custard filled ramekin.
    Before serving, use your cooking torch, "cook" the sugar until it turns golden brown.

  • Photo Credit
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