Creme Brulee

Course : Desserts
Serves: 4
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4 large egg yolks
1/2 Cup light brown sugar
1/4 teaspoon salt
2 cups heavy cream
1 tablespoon dark rum or
1 teaspoon vanilla extract
1 slice fruits -- peaches, raspberries or whole strawberries

Preparation / Directions:

Beat egg yolks with 1/4 c. light brown sugar, and the salt until light and creamy. Slowly stir scalded cream into egg-yolk mixture. Cook, stirring constantly, over simmering water until the consistency of thin mayonnaise. Add rum, and pour into a shallow broiler proof serving dish. Refrigerate several hours or overnight. Sift light brown sugar over custard to the depth of about 1/4 inch. Place under broiler, watching every minute, until sugar caramelizes and begins to brown. Refrigerate immediately. Serve w/fruit. 4 servings. Comments: Only if you're good with tools, etc. should you attempt to caramelize the custard with a blow torch! Hold about 3 inches from top and move slowly and gently over topping - returning to any areas missed - until desired colo


Nutritional Information:

1891 Calories (kcal); 197g Total Fat; (92% calories from fat); 21g Protein; 16g Carbohydrate; 1503mg Cholesterol; 740mg Sodium

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