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Crème Brûlée

Yield 8 to 10 servings


  • 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

How to Make It

  1. 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.

  2. 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.

  3. 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.

Oxmoor House Homestyle Recipes