Rating: 4 stars
7 Ratings
  • 1 star values: 1
  • 2 star values: 1
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 5

This elegant dessert calls for just 5 ingredients, making it as budget-friendly as it is delicious!

Barbara Chernetz
Recipe by Cooking Light November 2003

Gallery

Photography: Karry Hosford

Recipe Summary

Yield:
4 servings (serving size: 1 crème brûlée)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine the first 3 ingredients in a medium saucepan. Heat mixture over medium heat to 180° or until tiny bubbles form around edge (do not boil), stirring occasionally. Remove milk mixture from heat. Cover and steep 30 minutes. Scrape seeds from vanilla bean into milk mixture; reserve bean for another use.

    Advertisement
  • Preheat oven to 300°.

  • Combine 1/4 cup sugar, egg yolks, and salt in a medium bowl, stirring well with a whisk. Gradually add milk mixture to egg yolk mixture, stirring constantly with a whisk. Strain mixture through a sieve into a bowl; discard solids.

  • Divide the mixture evenly among 4 (4-ounce) ramekins, custard cups, or shallow baking dishes. Place ramekins in a 13 x 9-inch baking pan; add hot water to pan to a depth of 1 inch.

  • Bake at 300° for 25 minutes or until center barely moves when ramekin is touched. Remove ramekins from the pan; cool completely on a wire rack. Cover and chill at least 4 hours or overnight.

  • Sift 1 tablespoon sugar evenly over each custard. Holding a kitchen blow torch about 2 inches from the top of each custard, heat the sugar, moving the torch back and forth, until sugar is completely melted and caramelized (about 1 minute). Serve crème brûlée immediately or within 1 hour.

  • Note: If you don't have a kitchen blow torch, you can make the sugar topping on the stovetop. Place 1/4 cup sugar and 1 tablespoon water in a small, heavy saucepan. Cook over medium heat 5 to 8 minutes or until golden. (Resist the urge to stir, since doing so may cause the sugar to crystallize.) Immediately pour the sugar mixture evenly over cold custards, spreading to form a thin layer.

Chef's Notes

To prevent skins from forming while the custards cool, gently press plastic wrap to the top of each.

Nutrition Facts

262 calories; calories from fat 26%; fat 7.5g; saturated fat 3.1g; mono fat 2.6g; poly fat 0.8g; protein 11g; carbohydrates 37.8g; fiber 0g; cholesterol 224mg; iron 0.7mg; sodium 177mg; calcium 328mg.
Advertisement
Advertisement