Creme Brulee

Makes 6
Prep 5 m
Bake 18 - 22 m
Cook 7 - 8 m
Broil 2 - 3 m



  1. 1 of 4 Heat oven to 325 degrees F. Place six 4- to 6-ounce ramekins in a 13 x 9 x 2-inch roasting pan.
  2. 2 of 4 With tip of sharp paring knife, slit open vanilla bean and scrape out seeds. Place seeds in a small, heavy-bottomed saucepan with half- and-half, saving bean for another use. Heat just until small bubbles appear at the edge of the pan. Remove from heat.
  3. 3 of 4 In a medium-size bowl, whisk together eggs, egg yolks, and sugar. Whisk a small amount of warm half-and-half into egg mixture. Whisk egg mixture back into half-and-half in saucepan. Return to medium-low heat and cook 7 to 8 minutes, stirring, until mixture coats the back of a spoon.
  4. 4 of 4 Divide mixture evenly among ramekins. Place baking pan in oven. Pour hot water halfway up sides of ramekins. Bake at 325 degrees F for 18 to 22 minutes or until custard is set but still jiggly in centers. Remove ramekins from baking pan; cool completely. Refrigerate until just before serving.

To serve:

  1. 1 of 1 Remove ramekins from refrigerator. Heat broiler. Sprinkle each ramekin with 2 teaspoons turbinado sugar. Run under broiler for 2 to 3 minutes (depending on your oven); watch carefully so as not to burn sugar. Cool slightly and serve.
Nutrition Information for Creme Brulee
Servings Per Recipe: 6
Per Serving: 67 mg sodium, 0 g fiber, 182 mg chol., 6 g sat. fat, 22 g carb., 11 g Fat, total, 6 g pro., 224 kcal cal.
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Printed from 07/22/2019