Creme Brulee
Crème Brulee is a perfect dessert for two reasons – it gives an amazing wow factor, and it’s incredibly easy to make. All you need is four ingredients to make this simply delicious dish. Braum’s Whipping Cream, Griffin’s Vanilla, and Equally Yolked Eggs give a pure, natural taste. The sugar topping is one of the best parts, with its caramelly crunch.
Scale
Ingredients
Scale
- 1 cup sugar, divided
- 6 Equally Yolked Eggs
- 1 teaspoon Griffin’s Vanilla
- 1 quart Braum’s Heavy Whipping Cream
- 2 quarts hot water
- Preheat the oven to 325 degrees.
- Whisk together ½ cup sugar and egg yolks in bowl until well blended. Mixture should begin to lighten in color. Add vanilla and then cream, a little at a time, until thoroughly incorporated.
- Pour mixture into 6 (7- or 8-ounce) ramekins. Place ramekins into a large cake pan. Pour enough water into the half to come halfway up the sides of the ramekins. Bake until just set, about 40 to 45 minutes. The crème brulee should not be liquidy but should still be slightly jiggly.
- Remove ramekins from cake pan. Refrigerate for at least 2 hours to allow it to fully set up.
- Remove crème brulee from refrigerator about 30 minutes before serving. Divide remaining ½ cup sugar equally among the six dishes, spreading evenly on top. Use a small torch to melt sugar, forming a crisp topping. Allow crème brulee to sit 5 minutes before serving.