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Suggest a better description1. Preheat the convection oven to 275 degrees F.
2. Heat the cream until scalded (You'll see small bubbles on the side of the pan.).
3. Whisk the sugar into the egg and egg yolks. Slowly whisk the hot cream into the egg/sugar mixture to temper. Add the salt and vanilla.
4. Strain the mixture into a pitcher or liquid measuring cup.
5. Arrange the creme brulee dishes in a baking pan with sides 2 inches deep. Fill each dish with custard. Add hot water to the baking dish to come halfway up the sides of the dishes. Bake just until set, about 30 minutes. When the custard is done, it should wobble like Jell-O. Begin checking after 20 minutes; it's important not to overcook the custard.
6. Carefully remove the baking dish from the oven: let the dishes cool in the water bath. Remove, cover with plastic, and refrigerate at least 2 hours or up to 2 days.
7. Just before serving, sift a thin, even layer of sugar over the surface of each custard. Use a torch to melt and caramelize the sugar until it is an even glossy brown. Alternatively, line the bottom of a pan with a towel and arrange the baked custards in an ice bath. Place under the broiler 2 to 3 inches away from the flame to caramelize the sugar.
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Serving Size: 1 Serving (381g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 1180 | ||
Calories from Fat: 836 (71%) | ||
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Amt Per Serving | % DV | |
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Total Fat 92.9g | 124 % | |
Saturated Fat 36.3g | 182 % | |
Monounsaturated Fat 39.4g | ||
Polyunsanturated Fat 13.4g | ||
Cholesterol 3843.6mg | 1183 % | |
Sodium 5399.4mg | 186 % | |
Potassium 367.4mg | 10 % | |
Total Carbohydrate 36.7g | 11 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 36.7g | ||
Protein 49.9g | 71 % | |
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. |
Calories per serving: 1180
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