Creme Brulee
Based on 8 reviews
Sinfully rich and delicious. Perfect for a romantic dinner for two.
Ingredients:
1/3 to 1/2 cup white granulated or light brown sugar
1/4 cup, plus 1 tablespoon sugar
4 large egg yolks
1 vanilla beans, split lengthwise
2 cup heavy cream
Directions
Preheat oven to 300 degrees. In a heavy-bottomed medium nonreactive saucepan, heat the cream with the vanilla bean for 15 minutes; stirring to ensure it does not burn. Remove from the heat and let steep for 15 minutes. Remove and discard the vanilla bean. Strain the cream. Meanwhile, in a medium bowl, beat the egg yolks with an electric mixer on high speed for 5 minutes, or until they are light and fluffy. Gradually beat in the granulated sugar. Add about half the cream mixture, a little at a time, to the egg mixture, whisking until well blended. Then pour the egg mixture into the remaining cream mixture. Stir until completely blended.
Pour the custard into four 9-ounce ramekins or custard cups. Place the dishes in large baking pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake for 35 to 40 minutes or until the mixture is set in the center (it should still wiggle when shaken). Remove the dishes from the baking pan. Let cool l completely at room temperature, then refrigerate for at least 2 or up to 24 hours. Let the ramekins stand at room temperature 20 minutes before serving. Spoon the 1/3 to 1/2 cup white or light brown sugar in a thin, even layer over each portion of custard, covering it completely. To caramelize the sugar, light a propane torch and hold it so the flame just touches the surface. Start at the center and spiral out toward the edges of the ramekins. If the sugar begins to burn, pull the torch away and blow on the sugar to extinguish the flame.
VARIATIONS: Finely grate orange zest or bittersweet chocolate over the creme before adding the sugar for caramelizing. A propane torch can be bought at your local hardware store. If you don’t have one, caramelize the topping under the broiler, watching carefully so as not to burn it.
Servings: 4 servings
Prep Time: 10 min
Cook Time: 45 min
Difficulty: Easy
Show: Paula's Home Cooking/Lady and Sons Too! cookbook
Ratings for this Entry:
Submitted on January 1, 2010
Submitted on January 1, 2010
I love Creme Brulee is my favorite
Submitted on January 1, 2010
I love Creme Brulee is my favorite in the world and if Paula makes it even better.
Submitted on January 1, 2010
This stuff is to DIE for. Seriously.
Submitted on November 11, 2009
I made this and my wife fell in love again.
Submitted on March 3, 2009
Previous rating I sent in, I noticed a typo. I called myself an expert cook, and I meant to put beginner. I made the change, so can you relist. Thank you. Paula, I know people always say that their mom is an awesome cook, however, I mean it when I say that about my mom. She NEVER had and NEVER made creme brulee before, and when I asked her to make it, she used your recipe. Like I said, my mom is an awesome cook, it was UNBELIEVABLE! After she tried it, a few days later we went to a local restaurant so she could try it. She was so cute, she said to me ooh, mine is better. This recipe is one of the easiest to follow. The next weeekend my mom gave me a lesson on how to make creme brulee. By the way, I am 38 years old and consider myself a beginner cook, which is why she gave me a lesson. I would have to say, if I can follow your recipe, anyone can, because at the age of 38, I don't cook very much. So I want to thank you for sharing your recipes with us. Again, my mom really is an expert cook, I wish that you could meet her, I think you would agree if you tasted "your" creme brulee with her making it for you. My mom and you are close in age, and she makes me laugh all the time, as you do when we watch your show together. We live in Tampa, Florida and we are attending your show on Sunday, March 29, 2009 in West Palm Beach, Florida. We are really looking forward to your show. We are calling this weekend, "The Paula Deen" weekend. So again, thank you for a wonderful recipe and an easy one to follow, even for a beginner cook like myself. Barb -- Tampa, Florida Barbara -- my mom, Tampa, Florida
Submitted on March 3, 2009
Paula, I know people always say that their mom is an awesome cook, however, I mean it when I say that about my mom. She NEVER had and NEVER made creme brulee before, and when I asked her to make it, she used your recipe. Like I said, my mom is an awesome cook, it was UNBELIEVABLE! After she tried it, a few days later we went to a local restaurant so she could try it. She was so cute, she said to me ooh, mine is better. This recipe is one of the easiest to follow. The next weeekend my mom gave me a lesson on how to make creme brulee. By the way, I am 38 years old and consider myself an expert cook, which is why she gave me a lesson. I would have to say, if I can follow your recipe, anyone can, because at the age of 38, I don't cook very much. So I want to thank you for sharing your recipes with us. Again, my mom really is an expert cook, I wish that you could meet her, I think you would agree if you tasted "your" creme brulee with her making it for you. My mom and you are close in age, and she makes me laugh all the time, as you do when we watch your show together. We live in Tampa, Florida and we are attending your show on Sunday, March 29, 2009 in West Palm Beach, Florida. We are really looking forward to your show. We are calling this weekend, "The Paula Deen" weekend. So again, thank you for a wonderful recipe and an easy one to follow, even for a beginner cook like myself. Barb -- Tampa, Florida Barbara -- my mom, Tampa, Florida
Submitted on December 12, 2008
What ingredient is called for where the recipe says 1/4 cup cup?
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