Crème Brûlée

Oxmoor House
8 to 10 servings


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8 egg yolks
1/2 cup firmly packed dark brown sugar
1/4 teaspoon salt
2 cups whipping cream, scalded
2 cups half-and-half, scalded
1 tablespoon vanilla extract
3/4 cup firmly packed light brown sugar


Combine egg yolks, dark brown sugar, and salt in a large mixing bowl; beat well. Gradually add whipping cream and half - and - half, stirring constantly. Stir in vanilla.

Pour custard into a 12- x 8- x 2-inch baking dish. Place dish in a 13- x 9- x 2 - inch baking pan; pour hot water into pan to a depth of 1 inch. Bake at 300° for 1 hour and 10 minutes or until a knife inserted between center and edge comes out clean. Remove baking dish from pan of water immediately. Cool to room temperature. Cover, and chill.

Just before serving, place custard in a 13- x 9- x 2-inch baking pan filled with ice. Sift light brown sugar evenly over custard. Broil 3 to 4 inches from heating element 2 minutes or until sugar melts and is caramelized. Remove custard from pan of ice. Spoon into individual serving bowls.

Created date

February 2010