This is a print preview of "Creme Brulee" recipe.

Creme Brulee Recipe
by Mark Tabak

Creme Brulee

My claim to fame. Not quite so traditional, I use whole eggs and milk to lighten it up a little bit.

Rating: 4.7/5
Avg. 4.7/5 3 votes
Prep time: France French
Cook time: Servings: 12 ramekins

Goes Well With: anything

Wine and Drink Pairings: Port, Sauternes, Cognac, Brandy, Scotch

Ingredients

  • 2 cups Heavy Cream
  • 1 cup whole milk
  • 5 whole eggs
  • 5 egg yolks
  • 1 cup sugar
  • 1 tbl. vanilla extract
  • 1 vanilla bean, split lenghtwise

Directions

  1. Combine liquids, extract, and bean in heavy bottomed pan;scald
  2. Combine eggs, yolks, and sugar in a bowl; whip till sugar is no longer grainy
  3. Slowly add hot liquid to egg mixture, stirring constantly. Let sit for 15 minutes, remove foam from top.
  4. Place in ramekins, bake in a 350degree oven for appx. 45 minutes, until just set.
  5. Chill completely, sprinkle with brown, or white sugar burn sugar before serving with torch.