In an effort to quickly put up some football snacks, I developed this RO*TEL bean dip dish. It resembles the delightfully thin bean dip that is typically served with bowls of salsa in Tex-Mex restaurants rather than the thick bean dip you can buy in a can. It might not be fancy, but boy is it quick and yummy!
| Prep Time: | 15 mins |
| Cook Time: | 35 mins |
| Additional Time: | 5 hrs 45 mins |
| Total Time: | 6 hrs 35 mins |
| Servings: | 4 |
| Yield: | 4 to 6 ounce ramekins |
Ingredients
- 2 cups heavy cream
- ¼ cup white sugar
- 1 pinch salt
- 1 teaspoon vanilla extract
- 3 egg yolks
- 4 tablespoons white sugar
Instructions
- Preheat oven to 300 degrees F (150 degrees C) and line the bottom of a large baking pan with a damp kitchen cloth.
- Bring a large pot of water to boil. While water is boiling, combine cream, 1/4 cup sugar and salt in saucepan over medium heat. Stir occasionally 4 to 5 minutes, until steam rises. In a medium bowl, beat egg yolks and vanilla until smooth. Pour hot cream into yolks, a little at a time, stirring constantly, until all cream is incorporated. Pour mixture into four 6 oz. ramekins.
- Place ramekins on towel in baking dish, and place dish on oven rack. Pour boiling water into dish to halfway up the sides of the ramekins. Cover whole pan loosely with foil.
- Bake 25 to 30 minutes in the preheated oven, until custard is just set. Chill ramekins in refrigerator 4 to 6 hours.
- Before serving, sprinkle 1 tablespoon sugar over each custard. Use a kitchen torch or oven broiler to brown top, 2 to 3 minutes.
Reviews
I want to start by saying that the taste was there for me. Wasn’t overly sweet and too “eggy”. However, I should’ve read the reviews first to make my life easier. I followed the recipe to a T, except for the ramekins as I did not have any on hand and placed the whole thing in a small baking dish instead. Total cooking time for me was 1 hr until I was satisfied with how it ‘set’, let it cool, and refrigerated overnight. (The 4-6 hour mark didn’t quite set it completely for my liking). I’m glad it did set properly eventually and has a very nice creamy texture to it.
Couldn’t get it to set. Ramekins or not. Tried with Pyrex glass at first. Couldn’t get to set after a hour of trying I bought the ramekins. While it did start to set better, it was more of a very very thin pudding. I agree with the other commenter on not enough egg yolks.
Love it. Easy to follow!
I’ve made this recipe many times and it is absolutely amazing! The middle Cooks perfectly and it’s a wonderful, easy, and delicious recipe, I highly suggest it!
This was my first time making this dessert. I was amazed at how easy it is to make. This was my husband’s favorite dessert. He said it tastes better than the ones at the restaurant! The only substitution I made was I used brown sugar instead of the white sugar for the topping.
I have made this recipe numerous time for christmas and the kids like. we eat creme brulee every chance we can when we find on a menu at a restaurant and my wife and kids always comment the this recipe is ALWAYS better than any at restaurant. Period. I will continue to use this recipe because it is perfection, and yeah, covering the bowls while baking makes a huge difference. It preserves taste and moisture. I skipped the foil once. Never again. Absolutely love this recipe!
Added brown sugar for topping then torched it.
Never made creme brulee before. Now I am amazed at how easy and pretty fool-proof it is. The only time required is in the fridge setting up. I will save this recipe for times when folks a dumb as I was come for dinner to falsely impress them!
Three egg yolks seemed insufficient to me so I added an extra yolk. The brulee came out smooth and creamy, just what you’d expect for a delicious brulee.
Made this for the first time and took the advice of other reviewers. I used 3 eggs and put in the oven with no foil for exactly 45 minutes. Came out perfect!! Soo easy and such a crowd pleaser. Putting this down on my tried and true list of desserts. I doubled the recipe and it was perfect. Thank you!
Very smooth and velvet texture. I used extra fine sugar for topping and torching. Seems like it’s easier and more even when broiling or using torch.
4 egg yolks. Simple and delicious.
Good simple recipe
The actual custard is amazing however i suggest using less sugar on the crust, it becomes to thick and difficult to eat, almost impossible to enjoy.
I had to cook mine a little longer in my gas oven but they turned out great!
Looking at the other reviews, I added one more egg and it came out perfectly. This will be the recipe I use from now on.
Great, easy and bananas just give it that boost that made it so good will use this recipe again
Turned out great! Just wish I knew how long to put it under the broiler…
Makes a nice “light” crème brulee. Required an extra 10 minutes to cook.
Loved it, loved it, loved it! I did add the extra egg yolk as per other reviewers, but other than that I followed the directions to the T. Best creme brulee I have ever had. I used the whites to make Authentic French Meringue cookies, also from this site, which happen to use the 4 whites.
I made this recipe as it was written (3 egg yolks). The creme brulee took about 75 minutes to cook and it never really set properly– the result was not as thick as it should have been–even after it had cooled. The taste was good, but it definitely needed more eggs to make it firmer. I wish I had read the reviews before trying this recipe…..