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Creme Brulee

by Sally Bernstein

Serves 4-6

2 cups half & half
4 egg yolks
2½ Tbsp. sugar
1 tsp. vanilla

¼ cup brown sugar (light)


Slowly heat half and half. Beat egg yolks, gradually adding sugar, until mixture forms a ribbon. Slowly dribble hot cream into egg mixture while beating on a low speed (so as not to add air). Add vanilla. Pour into a 1 quart soufflé or 6 individual soufflé dishes. Place in a pan of hot water and bake, uncovered, at 325º for 40 minutes for the 1 quart or 25 minutes for the individuals, or until set.

Sprinkle with brown sugar that has been sifted through a strainer. Place under a broiler for a minute or so until sugar melts or use a kitchen blow torch. Chill. Serve very cold.

If you make this in advance: 1-2 hours before serving, sugar, broil & re-chill.


©Sally Bernstein, 2006

Note: This information was accurate when it was published. Please be sure to confirm all rates and details directly with the businesses in question before making your plans.

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