Crème Brûlée
Crème Brûlée is a gluten free and lacto ovo vegetarian recipe with 2 servings. One portion of this dish contains around 7g of protein, 51g of fat, and a total of 640 calories. For $1.13 per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. It works best as a side dish, and is done in around 45 minutes. 44 people were impressed by this recipe. Head to the store and pick up vanillan extract, heavy cream, sugar, and a few other things to make it today. It is brought to you by Everyday Home Cook. Taking all factors into account, this recipe earns a spoonacular score of 35%, which is rather bad. White Chocolate Creme Brulee with Strawberry {Creme Brulee Kit Giveaway}, Creme Caramel, Creme Brulee, Pots de Creme, and Crème brûlée are very similar to this recipe.
Servings: 2
Ingredients:
3 egg yolks
1 cup heavy (whipping) cream
6 tablespoons sugar, divided
1/2 teaspoon vanilla extract
Equipment:
sauce pan
whisk
bowl
ramekin
baking pan
oven
Cooking instruction summary:
In a small bowl, whisk together yolks and 2 tablespoons of sugar. In a small saucepan, heat cream and 2 tablespoons of sugar over low/medium heat until sugar dissolves. Remove from heat and stir in vanilla extract. Whisk a small amount of cream into yolks to temper them. Slowly whisk the rest of the cream into the yolks. Pour into two 7-oz ramekins. Place in a baking dish, and pour enough boiling water into the dish to reach about 2/3 of the way up the sides of the ramekins. Bake in a preheated 350 degree oven for 20-30 minutes. They are finished baking when they jiggle slightly when shaken (the consistency of gelatin). Cool about 10 minutes on wire racks. Refrigerate for at least 3-4 hours, but no longer than 2 days. Sprinkle each with 1 tablespoon sugar. Broil 4-6 inches from heat, or use a small kitchen torch to caramelize sugar. Chill a few minutes to set sugar before serving.
Step by step:
1. In a small bowl, whisk together yolks and 2 tablespoons of sugar. In a small saucepan, heat cream and 2 tablespoons of sugar over low/medium heat until sugar dissolves.
2. Remove from heat and stir in vanilla extract.
3. Whisk a small amount of cream into yolks to temper them. Slowly whisk the rest of the cream into the yolks.
4. Pour into two 7-oz ramekins.
5. Place in a baking dish, and pour enough boiling water into the dish to reach about 2/3 of the way up the sides of the ramekins.
6. Bake in a preheated 350 degree oven for 20-30 minutes. They are finished baking when they jiggle slightly when shaken (the consistency of gelatin). Cool about 10 minutes on wire racks. Refrigerate for at least 3-4 hours, but no longer than 2 days. Sprinkle each with 1 tablespoon sugar. Broil 4-6 inches from heat, or use a small kitchen torch to caramelize sugar. Chill a few minutes to set sugar before serving.
Nutrition Information:
covered percent of daily need
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