SILKY CRèME BRûLéE
Very soft custard contrasts deliciously with a crunchy brown sugar glaze and is delectable spooned over fruit. This elegant, rich and creamy delight is one of Betty's Best, a classic served in the Betty Crocker Dining Room.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h33m
Yield 4
Number Of Ingredients 5
Steps:
- Beat egg yolks with electric mixer on high speed about 3 minutes or until thick and lemon colored. Gradually beat in granulated sugar.
- Heat whipping cream in 2-quart saucepan over medium heat just until hot.
- Gradually stir at least half of the hot cream into egg yolk mixture; stir back into hot cream in saucepan. Cook over low heat 5 to 8 minutes, stirring constantly, until mixture thickens (do not boil). Stir in vanilla.
- Pour custard into four Cordon Bleu® 6-ounce ceramic crème brûlée dishes or ramekins. Cover and refrigerate at least 2 hours but no longer than 24 hours. Custard must be completely chilled before broiling with brown sugar on top to keep custard from overheating.
- Set oven control to broil. Sprinkle brown sugar evenly over custard. Broil with tops about 5 inches from heat about 3 minutes or until sugar is melted and forms a glaze. Serve immediately (mixture will be runny), or refrigerate 1 to 2 hours or until slightly firm. Store covered in refrigerator.
Nutrition Facts : Calories 520, Carbohydrate 31 g, Cholesterol 345 mg, Fat 8, Fiber 0 g, Protein 5 g, SaturatedFat 25 g, ServingSize 1 Serving, Sodium 55 mg
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