SILKY CRèME BRûLéE

Silky Crème Brûlée image

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

Ingredients

4 egg yolks
3 tablespoons granulated sugar
2 cups whipping (heavy) cream
1 teaspoon vanilla
1/3 cup packed brown sugar

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