Follow Me on Pinterest

Do you Love this website? Please donate to help keep the site going.
Thanks Scott Pollacek - about me

Latest Comments

Creme Brulee

PDF Print E-mail
Thursday, 02 June 2016 00:00

This is always a crowd pleasing dessert.  It's been a while since we have made it, but I saw a post from a while back that reminded me how much we love this.  I think we will have to make it again this weekend.

makes: 4 Servings


  • 2 cups heavy cream
  • 4 egg yolks
  • 1/4 cup sugar
  • 1 tsp good vanilla extract
  • 8 tsp fine raw sugar or granulated sugar for caramelizing

creme brulee


  • Preheat oven to 300°. Keep a pot of hot water nearby.
  • In a saucepan over medium heat, combine cream and sugar and cook, stirring frequently until steam rises, approx. 4-5 minutes.
  • In a bowl, beat egg yolks and vanilla until blended. Gradually pour hot cream into yolks, stirring constantly.
  • Strain mixture through a fine-mesh sieve set over a bowl, divide among four 7-ounce ramekins.
  • Line a 3" deep baking pan with a clean kitchen towel, place ramekins in pan, and add hot water to fill pan halfway up the side of the ramekins. Cover loosely with foil.
  • Bake until set, 30-35 minutes, until the centers of the custards shake gently when the pan is shifted.
  • Remove the pan from the oven and allow the ramekins to cool slightly.
  • Remove the ramekins from the pan, cool to room temperature, then chill thoroughly 3 hours or overnight.
  • Just before serving, sprinkle the custards with 2 tsp. Sugar and caramelize the topping with a kitchen torch, or place the ramekins under a broiler, 2-3 inches from the heat source for 3-4 minutes.

Scott Pollacek - about me


Add comment

Security code

RocketTheme Joomla Templates