Recipe: Creme Brulee

Ingredients

1½ cups heavy whipping cream
¼ cup whole milk
1 unit vanilla bean, split and seeded (or 1.5-2 teaspoons pure vanilla extract or paste)
4 large egg yolks
⅓-½ cup granulated sugar

Preheat the oven to 325°F and boil 3-4 cups of water.
Prepare ramekins in a roasting pan.
Heat heavy whipping cream and whole milk in a saucepan, adding vanilla once it simmers, and simmer for 5-7 minutes.
Whisk egg yolks and sugar together until combined.
Gradually mix in the milk mixture into the egg yolks, one cup at a time.
Divide the custard mixture into the ramekins and pour hot water around them in the pan.
Bake for 35-40 minutes until edges are set and centers are slightly jiggly.
Cool for 5 minutes and refrigerate for at least 30 minutes.
Before serving, sprinkle with Turbinado sugar and caramelize using a torch or broiler.
Serve immediately or refrigerate for another hour before serving, optionally topped with berries.

Servings

Calories

321

Total fat

30g

Total carbohydrates

Total protein

Sodium

39mg

Cholesterol

255mg