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Créme Brûlee

Yield 8 servings


  • 6 egg yolks
  • 1/3 cup sugar
  • 2 1/2 cups whipping cream
  • 1 tablespoon vanilla extract
  • 1/2 cup dark brown sugar
  • Garnishes: strawberries, fresh mint sprigs

How to Make It

  1. Beat eggs and sugar at medium speed with an electric mixer until blended. Set aside.

  2. Bring whipping cream to a boil in a medium saucepan over medium-high heat. Gradually add to egg mixture, beating at low speed until blended; stir in vanilla. Pour into 8 (5- x 1-inch) round baking dishes. Place baking dishes in a 15- x 10-inch pan. Add hot water to depth of 1/2 inch.

  3. Bake at 275° for 45 to 50 minutes or until almost set. Remove custard cups from pan, and cool on a wire rack. Cover and chill at least 8 hours.

  4. Sprinkle each custard with 1 tablespoon brown sugar, and place in a pan.

  5. Broil 5 1/2 inches from heat (with electric oven door partially open) until sugar melts (about 2 to 3 minutes). Let stand 5 minutes to allow sugar to harden. Garnish, if desired.