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| Crème Brulee by Donna Smith |
| You’ll be surprised by how easy it is to make this elegant
dessert! |
| 2 cups whipping cream 5 egg yolks 1/2 cup sugar 1 tablespoon vanilla extract 1/2 cup firmly packed brown sugar or 10-12 teaspoons powdered sugar |
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| Heat oven to 300 degrees F. Heat the cream and the
granulated sugar in a small saucepan until the sugar dissolves. Whisk egg yolks
into the mixture. Stir quickly so the hot liquid doesn't scramble the eggs.
Stir in the vanilla. Pour into 6 individual serving baking dishes or custard
cups. Put them into a large roasting pan. Pour warm water into the roasting pan
where it comes half way up the sides of the baking dishes. Bake about one hour, or until a knife stuck in the center comes out coated with a thickened custard. Let the custards rest in the roasting pan about 10 minutes, then remove and chill completely. Right before serving, sprinkle each serving with either brown sugar or powdered sugar. Broil as close to the heating element as possible until sugar melts. Let stand about 10 minutes to allow sugar to harden. Serve. |
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| Here’s the fun part! You can make different
variations of this recipe for a new taste every time.
VARIATIONS Chocolate Crème Brulee: Add 4 1-ounce squares of semi-sweet baking chocolate when melting the sugar. Proceed as directed in the basic recipe. Coffee Crème Brulee: Add 2 teaspoons of instant coffee when melting the sugar. Stir until coffee and sugar is dissolved completely. Proceed as directed in basic recipe. Orange Crème Brulee Add 1 additional egg yolk to the whipping cream and sugar mixture. Reduce the vanilla to only 1 teaspoon, and add 2 tablespoons grated orange zest and 2 tablespoons orange liqueur to mixture. Proceed as in the basic recipe. |
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For more tips on how to make this delicious dessert, see our article on making Crème Brulee here.