| Level: | Easy |
| Total: | 2 hr 5 min |
| Active: | 20 min |
| Yield: | 6 servings |
Ingredients
- 4 cups heavy cream
- 6 large egg yolks
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- 1/2 cup turbinado sugar
Instructions
- Preheat the oven to 325 degrees F. Bring the cream to a simmer in a medium saucepan over medium heat. Remove from the heat.
- Whisk together the egg yolks and granulated sugar in a medium bowl until they are pale yellow and thickened. Whisk the warm cream into the egg mixture, a small amount at a time. Add the vanilla extract and whisk until mixed in. Pour the custard into six 8-ounce custard dishes.
- Put the custard dishes in a deep baking dish lined with a tea towel. Pour in boiling water so that it comes halfway up the sides of the custard dishes. Bake until the custard is firm but still wiggles, about 40 minutes. Remove from the water bath and refrigerate until firm, about 1 hour
- Preheat the broiler. Top each custard with an even layer of turbinado sugar and broil until the sugar melts and bubbles.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 802 |
| Total Fat | 63 g |
| Saturated Fat | 38 g |
| Carbohydrates | 55 g |
| Dietary Fiber | 0 g |
| Sugar | 55 g |
| Protein | 6 g |
| Cholesterol | 402 mg |
| Sodium | 69 mg |
Reviews
Restaurant quality, if not better. Super easy! Delicious!
Not good, you need a lot of time, equipment and lots of eggs(which are very expensive)
Love this recipe! I have made it several times and it turns out delicious every time
Delicious and easy!
Awesome and easy!!!
Delicious!
This was a great dessert. I had always thought creme brûlée read an extravagant dessert. Thank you for making this a recipe that even the most novice cooks can enjoy making for their families.
Simple and delicious. Hit with my family.
These are easy and delicious. The first time I tried I halved the recipe and substituted the teaspoon of vanilla for a teaspoon of lemon extract. It did not work out well. It had a funny taste. If I try to substitute again I will used 1/2 as much. The second time I tried the recipe I still halved it but used vanilla, delicious and worth trying. I even stretched the mixture over an additional custard dish to spread out the calories.
Absolutely easy to make. Thank you for demystifying this French dessert.faith