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Name: Creme Brûlée
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: not set
Ingredients: 5 large Egg yolks; 3/4 cup Granulated sugar divided; 3 cups heavy cream or whipping cream; 1/2 teaspoon espresso powder (optional but recommended); 1/4 teaspoon Salt; 1 1/2 teaspoons pure vanilla extract

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INGREDIENTS

5 large Egg yolks
3/4 cup Granulated sugar ; divided
3 cups heavy cream or whipping cream
1/2 teaspoon espresso powder ; (optional but recommended)
1/4 teaspoon Salt
1 1/2 teaspoons pure vanilla extract

Servings

INSTRUCTIONS

Preheat oven to 325º

Whisk the egg yolks and 1/2 cup of granulated sugar together. Set aside (at this point or before you temper the egg yolks in the next step, bring a small kettle or pot of water to a boil. You'll need hot water to pour into the baking sheet for the water bath.)

Heat the heavy cream, espresso powder, and salt together in a medium saucepan over medium heat. As soon as it begins to simmer, remove from heat. Stir in the vanilla extract. Remove about 1/2 cup of warm heavy cream and, in a slow and steady stream, whisk into the egg yolks. Keep those egg yolks moving so they don't scramble. In a slow and steady stream, pour and whisk the egg yolk mixture into the warm heavy cream.

Place ramekins in a large baking pan. If you don't have a pan large enough, bake them in a couple pans. Divide custard between each ramekin, filling to the top. Carefully fill the pan with about a 1/2 inch of the hot water. The baking pan will be hot so use an oven mitt to carefully transfer the pan to the oven.

Bake until the edges are set and centers are a little jiggly. The time depends on the depth of your ramekins. My ramekins are 1-inch and the custard takes 35 minutes. Begin checking them at 30 minutes. For a more accurate sign, they're done when an instant read thermometer register 170º

Remove pan from the oven and, using an oven mitt, remove the ramekins from the pan. Place on a wire rack to cook for at least 1 hour. Place in the refrigerator, loosely covered, and chill for at least 4 hours and up to 2 days before topping.

Using the remaining granulated sugar, sprinkle in a thin later all over the surface of the chilled custards. Caramelize the sugar with a kitchen torch and serve immediately or store in the refrigerator for up to 1 hour before serving.

NOTES

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Creme Brûlée

5 large Egg yolks
3/4 cup Granulated sugar divided
3 cups heavy cream or whipping cream
1/2 teaspoon espresso powder (optional but recommended)
1/4 teaspoon Salt
1 1/2 teaspoons pure vanilla extract

Preheat oven to 325º

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Nutrition

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Serving Size: 1 Serving (272g)
Recipe Makes: 8 Servings

Calories: 842
Calories from Fat: 638 (76%)

Amt Per Serving		% DV

	Total Fat 70.9g	94 %
	Saturated Fat 26.2g	131 %
	Monounsaturated Fat 30.8g
	Polyunsanturated Fat 10.9g
Cholesterol 3155.1mg		971 %
Sodium 135.4mg		5 %
Potassium 304.2mg		8 %
Total Carbohydrate 9.7g		3 %
	Dietary Fiber 0g	0 %
	Sugars, other 9.7g
Protein 40.8g		58 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 842

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