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Cream Brulee

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From Priscilla an Eagles Tailgater from Lafayette Hill, PA & Ocean City, NJ

2 Cups heavy cream
1/2 Cup plus 8 tsp. sugar
4 egg yolks
1 tsp. vanilla extract

Preheat the oven to 300ËšF. Have a pot of boiling water ready. Combine cream and 1/4 Cup sugar in a saucepan over medium heat; cook, stirring, until steam rises, 4-5 minutes. Beat yolks and vanilla in a bowl, until blended. Gradually pour hot cream into yolks, stirring constantly. Strain mixture into a bowl through a fine-mesh sieve set; divide among four 7 oz. ramekins. Line a 3" deep baking pan with a kitchen towel, place ramekins in pan, and add boiling water to fill halfway up the sides of the ramekins; cover loosely with foil. Bake until set, 30-35 minutes.

Cool to room temperature and refrigerate 2-3 hrs. Sprinkle 2 tsp. sugar over the surface of each cup. With a kitchen torch, move flame continuously in small circles around surface until sugar melts and lightly browns. Sugar should caramelize not burn.

Serves 4

Enjoy! Go Eagles.