• Tommy Centola

Creme Brulee

Updated: Jan 4

Crème Brulee is translated burnt cream. The burnt aspect is the sugar that is caramelized on the top of the custard. I always enjoy making this dessert because it allows me to use my little torch. You can find them in cooking stores for around 20 dollars. You can also put them under the broiler for a minute if you don’t have a torch. The contrast between the warm sugar shell and the smooth and creamy custard makes for a perfect dessert.

2 cups Heavy Cream

5 Egg Yolks

½ cup Sugar

1 tablespoon Vanilla Extract

½ cup or more of Light Brown Sugar

Preheat the oven to 275 degrees. Whisk the cream, egg yolks, sugar and vanilla together in a medium bowl. Mix it up until it gets creamy. Pour this mixture into 4 ramekins. Place the ramekins in a baking pan. Fill the baking pan with hot water, halfway up the sides of the ramekins. Put the pan in the oven and cook for 45 minutes to an hour. After 45 minutes, check every 10 minutes. They are done when you can stick a knife in the center of one and it comes out clean. Remove the ramekins from the pan and allow to cool for 15 minutes. Put them in the refrigerator overnight. Before serving, sprinkle a thin layer of brown sugar. Make sure it is a Thin layer; also make sure that the entire surface of the custard is covered. Caramelize the sugar with a torch or the broiler. Serve immediately.

 Enjoy!!!

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