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Crème Brûlée

Serves: 6
Total Calories: 296


2 cups light cream
5 egg yolk
3 1/2 tablespoons sugar
2 tablespoons vanilla extract
1/4 cup dark brown sugar


Preheat oven to 325°. Heat cream in top of a double boiler until warm. Do not allow water in bottom of double boiler or the cream to boil!

Use electric mixer to beat egg yolks; gradually add sugar. Very slowly add warm cream to egg yolk mixture. Allow mixer to run slowly while adding cream; add vanilla and pour into an uncovered 1 1/2-quart oven-proof dish. (Do not use a flat dish since the custard will be too thin.) Place dish in a pan of hot water and bake 40–45 minutes or until set. Remove baking dish and pan of water from oven and sift the brown sugar over custard immediately; place custard under boiler for 1 or 2 minutes or until the sugar melts. Do not scorch! Chill until very cold! Easy—yet sensational!!

Note: Do not allow sugar to be thicker in some places than in others or it won’t melt completely.

Nutritional Facts:

Serves: 6
Total Calories: 296
Calories from Fat: 240

This Crème Brûlée recipe is from the Best of the Best from the East Coast Cookbook Cookbook. Download this Cookbook today.

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