Creme Brulees | Taste Recipes https://www.tasteofhome.com/recipes/dishes-beverages/custards/creme-brulee/ Find Recipes, Appetizers, Desserts, Holiday Recipes & Healthy Cooking Tips Fri, 17 Jan 2025 19:31:32 +0000 en-US hourly 6 https://wordpress.org/?v=6.4.2 https://www.tasteofhome.com/wp-content/uploads/2018/09/TOH_Pinterest_ProfilePhoto_RedBkg.png?resize=32,32 Creme Brulees | Taste Recipes https://www.tasteofhome.com/recipes/dishes-beverages/custards/creme-brulee/ 32 32 Rum Raisin Creme Brulee https://www.tasteofhome.com/recipes/rum-raisin-creme-brulee/ Fri, 17 Jan 2025 19:31:32 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2100628

Ingredients

  • 1/3 cup raisins
  • 1/4 cup dark rum
  • 2-1/2 cups heavy whipping cream
  • 7 large egg yolks
  • 1/2 cup plus 6 teaspoons superfine sugar, divided
Text Ingredients

Directions

  1. Preheat oven to 325°. In a small bowl, toss raisins with rum; microwave for 30 seconds. Let stand 10 minutes.
  2. Meanwhile, in a small saucepan, heat cream until bubbles form around sides of pan; remove from heat. In a bowl, whisk egg yolks and 1/2 cup sugar until blended but not foamy. Slowly stir in hot cream. Strain raisin mixture into cream mixture, stirring in rum to combine; reserve raisins.
  3. Place six 6-oz. broiler-safe ramekins or custard cups in a baking pan large enough to hold them without touching. Divide reserved raisins among ramekins; pour egg mixture over top. Place pan on oven rack; add very hot water to pan within 3/4 in. of top of ramekins.
  4. Bake 30-35 minutes or until center is just set and top appears dull. Immediately remove ramekins from water bath to a wire rack; cool 10 minutes. Refrigerate until cold, about 4 hours.
  5. To caramelize topping with a kitchen torch, sprinkle custards evenly with remaining sugar. Hold torch flame about 2 in. above custard surface and rotate it slowly until sugar is evenly caramelized. Serve immediately or refrigerate up to 1 hour.

Nutrition Facts

1 serving: 531 calories, 41g fat (25g saturated fat), 328mg cholesterol, 38mg sodium, 31g carbohydrate (29g sugars, 0 fiber), 6g protein.

]]> Cranberry Creme Brulee https://www.tasteofhome.com/recipes/cranberry-creme-brulee/ Fri, 17 Jan 2025 19:25:50 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2100240

Ingredients

  • 1 package (12 ounces) fresh or frozen cranberries
  • 1 cup sugar
  • 1/4 cup water
  • 1/8 teaspoon salt
  • CUSTARD:
  • 2-1/2 cups heavy whipping cream, divided
  • 10 large egg yolks
  • 2/3 cup sugar
  • 1 teaspoon vanilla extract
  • 8 teaspoons superfine sugar
Text Ingredients

Directions

  1. Preheat oven to 325°. In a large saucepan, combine cranberries, sugar, water and salt. Cook over medium heat 12-15 minutes or until berries pop, stirring frequently. Remove from heat. Spoon 2 tablespoons sauce into each of eight 6-oz. broiler-safe ramekins or custard cups; refrigerate 10 minutes. Cover and refrigerate remaining sauce until serving.
  2. For custard, in a small saucepan, heat 1 cup cream over medium heat until bubbles form around sides of pan; remove from heat. In a large bowl, whisk egg yolks and sugar until smooth. Slowly stir in hot cream. Stir in vanilla and remaining cream.
  3. Place prepared ramekins in a baking pan large enough to hold them without touching. Spoon custard mixture over cranberry sauce. Place pan on oven rack; add 1 in. very hot water to pan. Bake 35-40 minutes or until set (centers will still be soft). Immediately remove ramekins from water bath to a wire rack; cool 10 minutes. Refrigerate at least 8 hours or until cold.
  4. For caramelized topping, gently blot surface of custard with a paper towel to remove any moisture. Sprinkle tops with superfine sugar. Using a kitchen torch, hold flame 2 in. above custard surface and move it slowly until superfine sugar is evenly caramelized.
  5. To caramelize topping in a broiler, place ramekins on a baking sheet; let stand at room temperature 15 minutes. Preheat broiler. Gently blot surface of custard with a paper towel to remove any moisture. Sprinkle tops with superfine sugar. Broil 3-4 in. from heat 1-2 minutes or until sugar is caramelized.
  6. Serve custards with remaining cranberry sauce.

Nutrition Facts

1 serving: 530 calories, 34g fat (19g saturated fat), 368mg cholesterol, 75mg sodium, 54g carbohydrate (50g sugars, 2g fiber), 5g protein.

]]> Burnt Custard https://www.tasteofhome.com/recipes/burnt-custard/ Fri, 17 Jan 2025 19:19:51 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2099857

Ingredients

  • 4 large egg yolks
  • 1/2 cup plus 6 teaspoons sugar, divided
  • 2 cups heavy whipping cream
  • 3 teaspoons vanilla extract
  • Fresh raspberries, optional
Text Ingredients

Directions

  1. In a small bowl, whisk egg yolks and 1/2 cup sugar. In a small saucepan, heat cream over medium heat until bubbles form around sides of pan. Remove from the heat; stir a small amount of hot cream into egg yolk mixture. Return all to the pan, stirring constantly. Stir in vanilla.
  2. Transfer to six 6-oz. broiler-safe ramekins or custard cups. Place cups in a baking pan; add 1 in. of boiling water to pan. Bake, uncovered, at 300° for 30-35 minutes or until centers are just set (mixture will jiggle). Remove ramekins from water bath; cool for 10 minutes. Cover and refrigerate for at least 4 hours.
  3. Before serving, let stand at room temperature for 15 minutes. Sprinkle with remaining sugar. Broil 8 in. from the heat for 2-4 minutes or until sugar is caramelized. If desired, garnish with fresh raspberries.

Nutrition Facts

1 serving: 399 calories, 33g fat (19g saturated fat), 250mg cholesterol, 35mg sodium, 23g carbohydrate (23g sugars, 0 fiber), 3g protein.

]]> Pumpkin Creme Brulee https://www.tasteofhome.com/recipes/pumpkin-creme-brulee/ Sat, 09 Sep 2017 00:20:00 +0000 http://origin-www.tasteofhome.com/recipes/pumpkin-creme-brulee/

Ingredients

  • 8 large egg yolks
  • 1/3 cup plus 1/2 cup sugar, divided
  • 3 cups heavy whipping cream
  • 3/4 cup canned pumpkin
  • 1-1/2 teaspoons vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon each ground ginger, nutmeg and cloves
Text Ingredients

Directions

  1. In a small bowl, whisk egg yolks and 1/3 cup sugar. In a small saucepan, heat cream over medium heat until bubbles form around sides of pan. Remove from the heat; stir a small amount of hot cream into egg yolk mixture. Return all to the pan, stirring constantly. Stir in the pumpkin, vanilla and spices.
  2. Transfer to eight 6-oz. ramekins or custard cups. Place ramekins in a baking pan; add 1 in. of boiling water to pan. Bake, uncovered, at 325° for 25-30 minutes or until centers are just set (mixture will jiggle). Remove ramekins from water bath; cool for 10 minutes. Cover and refrigerate for at least 4 hours.
  3. If using a creme brulee torch, sprinkle with remaining sugar. Heat sugar with the torch until caramelized. Serve immediately.
  4. If broiling the custards, place ramekins on a baking sheet; let stand at room temperature for 15 minutes. Sprinkle with remaining sugar. Broil 8 in. from the heat for 4-7 minutes or until sugar is caramelized. Refrigerate for 1-2 hours or until firm.

Nutrition Facts

1 serving: 452 calories, 38g fat (22g saturated fat), 327mg cholesterol, 43mg sodium, 26g carbohydrate (22g sugars, 1g fiber), 5g protein.

]]> Caramel Apple Creme Brulee https://www.tasteofhome.com/recipes/caramel-apple-creme-brulee/ Sat, 09 Sep 2017 00:20:00 +0000 http://origin-www.tasteofhome.com/recipes/caramel-apple-creme-brulee/

Ingredients

  • 3 medium tart apples, peeled and thinly sliced
  • 6 tablespoons caramel ice cream topping
  • 1/4 cup sugar plus 4 tablespoons sugar, divided
  • 1/4 cup packed brown sugar
  • 1/2 teaspoon ground cinnamon
  • 2 cups heavy whipping cream
  • 5 large egg yolks, beaten
  • 1 teaspoon vanilla extract
Text Ingredients

Directions

  1. Place apples in a microwave-safe dish; cover with water. Cover and microwave on high for 3-4 minutes or until tender. Drain apples and pat dry on paper towel. Arrange apples in the bottoms of six 6-oz. ramekins or custard cups. Top with caramel topping; set aside.
  2. In a small saucepan, combine 1/4 cup sugar, 1/4 cup brown sugar and cinnamon; stir in cream. Heat over medium heat until bubbles form around sides of pan. Remove from the heat; stir a small amount of hot mixture into the egg yolks. Return all to the pan, stirring constantly. Stir in vanilla.
  3. Pour into prepared ramekins. Place ramekins in a baking pan; add 1 in. of boiling water to pan. Bake, uncovered, at 325° until centers are just set (mixture will jiggle), 55-60 minutes. Remove ramekins from water bath; cool for 20 minutes. Cover and refrigerate overnight.
  4. If using a creme brulee torch, sprinkle remaining 4 tablespoons sugar evenly over custards. Heat sugar with the torch until caramelized. Serve immediately.
  5. If broiling the custards, place ramekins on a baking sheet; let stand at room temperature for 15 minutes. Sprinkle remaining 4 tablespoons sugar evenly over custards. Broil 8 in. from the heat for 4-7 minutes or until sugar is caramelized. Refrigerate for 1-2 hours or until firm.

Nutrition Facts

1 serving: 504 calories, 33g fat (20g saturated fat), 280mg cholesterol, 114mg sodium, 50g carbohydrate (33g sugars, 1g fiber), 4g protein.

]]> Lemon Creme Brulee https://www.tasteofhome.com/recipes/lemon-creme-brulee/ Sat, 09 Sep 2017 00:20:00 +0000 http://origin-www.tasteofhome.com/recipes/lemon-creme-brulee/

Ingredients

  • 3 cups heavy whipping cream
  • 6 large egg yolks, room temperature
  • 1/2 cup plus 5 teaspoons sugar, divided
  • 1/2 teaspoon salt
  • 2 tablespoons grated lemon zest
  • 1/2 teaspoon lemon extract
Text Ingredients

Directions

  1. Preheat oven to 325°. In a large saucepan, heat cream until bubbles form around side of pan; remove from heat. In a large bowl, whisk egg yolks, 1/2 cup sugar and salt until blended but not foamy. Slowly stir in hot cream. Stir in lemon zest and extract.
  2. Place five 6-oz. broiler-safe ramekins in a baking pan large enough to hold them without touching. Pour egg mixture into ramekins. Place pan on oven rack; add very hot water to pan to within 1/2 in. of tops of ramekins. Bake until a knife inserted in the center comes out clean (centers will still be soft), 45-50 minutes.
  3. Immediately remove ramekins from water bath to a wire rack; cool 10 minutes. Refrigerate until cold.
  4. To caramelize topping with a kitchen torch, sprinkle custards evenly with remaining sugar. Hold torch flame about 2 in. above custard surface and rotate it slowly until sugar is evenly caramelized. Refrigerate 30-60 minutes before serving.
  5. To caramelize topping in a broiler, preheat broiler and place ramekins on a baking sheet; let stand at room temperature 15 minutes. Sprinkle custards evenly with remaining sugar. Broil 3-4 in. from heat until sugar is caramelized, 2-3 minutes. Refrigerate 30-60 minutes before serving.

Nutrition Facts

1 serving: 652 calories, 57g fat (35g saturated fat), 384mg cholesterol, 285mg sodium, 29g carbohydrate (28g sugars, 0 fiber), 7g protein.

]]> Sweet Corn Creme Brulee https://www.tasteofhome.com/recipes/sweet-corn-creme-brulee/ Sat, 09 Sep 2017 00:20:00 +0000 http://origin-www.tasteofhome.com/recipes/sweet-corn-creme-brulee/

Ingredients

  • 1-1/2 cups frozen corn, thawed
  • 4-1/2 teaspoons butter
  • 3 cups heavy whipping cream
  • 1 cup 2% milk
  • 8 large egg yolks
  • 1-1/4 cups plus 2 tablespoons sugar, divided
  • 2 tablespoons vanilla extract
  • Fresh raspberries and mint leaves
Text Ingredients

Directions

  1. In a large saucepan, saute corn in butter until tender. Reduce heat. Add cream and milk; heat until bubbles form around sides of pan. Cool slightly. Transfer to a blender; cover and process until smooth. Strain and discard corn pulp. Return to pan.
  2. In a small bowl, whisk egg yolks and 1-1/4 cups sugar. Stir a small amount of hot cream into egg mixture. Return all to the pan, stirring constantly. Stir in vanilla.
  3. Transfer to six 6-oz. ramekins. Place in a baking pan; add 1 in. of boiling water to pan. Bake, uncovered, at 325° for 40-45 minutes or until centers are just set (mixture will jiggle). Remove ramekins from water bath; cool for 10 minutes. Cover and refrigerate for at least 4 hours.
  4. If using a creme brulee torch, sprinkle custards with remaining sugar. Heat sugar with the torch until caramelized. Serve immediately.
  5. If broiling the custards, place ramekins on a baking sheet; let stand at room temperature for 15 minutes. Sprinkle with sugar. Broil 8 in. from the heat for 4-7 minutes or until sugar is caramelized. Refrigerate for 1-2 hours or until firm.
  6. Garnish servings with raspberries and mint leaves.

Nutrition Facts

1 serving (calculated without raspberries): 750 calories, 54g fat (32g saturated fat), 447mg cholesterol, 98mg sodium, 61g carbohydrate (49g sugars, 1g fiber), 9g protein.

]]> White Chocolate Creme Brulee https://www.tasteofhome.com/recipes/white-chocolate-creme-brulee/ Fri, 22 Sep 2017 00:47:00 +0000 http://origin-www.tasteofhome.com/recipes/white-chocolate-creme-brulee/

Ingredients

  • 3 large egg yolks
  • 6 tablespoons sugar, divided
  • 1 cup heavy whipping cream
  • 2 ounces white baking chocolate, finely chopped
  • 1/4 teaspoon vanilla extract
Text Ingredients

Directions

  1. In a small bowl, whisk egg yolks and 2 tablespoons sugar; set aside. In a small saucepan, combine the cream, chocolate and 2 tablespoons sugar. Heat over medium-low heat until chocolate is melted and mixture is smooth, stirring constantly.
  2. Remove from the heat. Stir in vanilla. Stir a small amount of hot mixture into egg yolk mixture; return all to the pan, stirring constantly.
  3. Pour into two 10-oz. ramekins. Place in a baking pan. Add 1 in. of boiling water to pan. Bake, uncovered, at 325° for 50-55 minutes or until center is set. Remove from water bath. Cool for 10 minutes. Refrigerate for at least 4 hours.
  4. If using a creme brulee torch, sprinkle with remaining sugar. Heat sugar with the torch until caramelized. Serve immediately.
  5. If broiling the custards, place ramekins on a baking sheet; let stand at room temperature for 15 minutes. Sprinkle with remaining sugar. Broil 8 in. from the heat for 4-7 minutes or until sugar is caramelized. Refrigerate for 1-2 hours or until firm.

Nutrition Facts

1 each: 854 calories, 62g fat (36g saturated fat), 488mg cholesterol, 86mg sodium, 70g carbohydrate (68g sugars, 0 fiber), 9g protein.

]]> Classic Creme Brulee https://www.tasteofhome.com/recipes/classic-creme-brulee/ Fri, 22 Sep 2017 00:47:00 +0000 http://origin-www.tasteofhome.com/recipes/classic-creme-brulee/

Ingredients

  • 4 cups heavy whipping cream
  • 9 large egg yolks
  • 3/4 cup sugar
  • 1 teaspoon vanilla extract
  • Brown sugar
Text Ingredients

Directions

  1. Preheat oven to 325°. In a small saucepan, heat cream until bubbles form around sides of pan; remove from heat. In a large bowl, whisk egg yolks and sugar until blended but not foamy. Slowly stir in hot cream. Stir in vanilla.
  2. Place eight 6-oz. broiler-safe ramekins in a baking pan large enough to hold them without touching. Pour egg mixture into ramekins. Place pan on oven rack; add very hot water to pan to within 1/2 in. of top of ramekins. Bake until centers are just set (egg mixture will jiggle), 25-30 minutes. Immediately remove ramekins from water bath to a wire rack; cool 10 minutes. Refrigerate until cold.
  3. Place ramekins on a baking sheet; let stand at room temperature 15 minutes. Preheat broiler. Sprinkle custards evenly with 1-2 teaspoons brown sugar each. Broil 8 in. from heat until sugar is caramelized, 4-7 minutes. Refrigerate leftovers.

Creme Brulee Tips

How can you avoid scrambling the eggs when making the custard?

To avoid scrambling the eggs in this recipe (or any recipe that combines cold eggs with hot liquids), it's super important to learn how to temper eggs. Once you get the hang of it, you'll have the perfect texture in custards, ice cream, pudding and sauces.

Can you use a blowtorch instead of the broiler to caramelize the sugar?

Of course! Feel free to use a blowtorch instead. We suggest working slowly, as well as keeping the ramekins on a baking sheet to protect your countertops. For an even more simplified take, try this easy creme brulee recipe that caramelizes the sugar over the stovetop.

Can you make this creme brulee recipe ahead of time?

Yes! You can make this creme brulee recipe ahead, since it needs time to chill and firm up before finishing. Just keep baked, cooled ramekins covered in the refrigerator for 1-2 days. Top with sugar and caramelize right before serving. (There are plenty of other desserts you can make ahead, too.)

—Shannon Norris, Taste Recipes Senior Food Stylist

Nutrition Facts

1 serving: 551 calories, 50g fat (29g saturated fat), 402mg cholesterol, 53mg sodium, 22g carbohydrate (22g sugars, 0 fiber), 6g protein.

]]> Chocolate and Vanilla Creme Brulee https://www.tasteofhome.com/recipes/chocolate-and-vanilla-creme-brulee/ Sun, 24 Sep 2017 23:58:00 +0000 http://origin-www.tasteofhome.com/recipes/chocolate-and-vanilla-creme-brulee/

Ingredients

  • 4 cups heavy whipping cream
  • 9 large egg yolks
  • 1 cup sugar, divided
  • 1 teaspoon vanilla extract
  • 1/2 cup semisweet chocolate chips
Text Ingredients

Directions

  1. In a large saucepan, heat cream until bubbles form around side of pan. In a small bowl, whisk egg yolks and 3/4 cup sugar. Remove cream from the heat; stir a small amount into egg yolk mixture. Return all to the pan, stirring constantly. Stir in vanilla. Set aside.
  2. In a microwave-safe, melt chocolate chips in a microwave; stir until smooth. Slowly whisk in 2 cups cream mixture until smooth. Transfer mixture to 8 ungreased 6-oz. ramekins or custard cups.
  3. Slowly pour remaining cream mixture over the back of a small spoon into the ramekins, forming a second layer. Place ramekins in a baking pan; add 1 in. boiling water to pan.
  4. Bake, uncovered, at 325° for 35-40 minutes or until centers are just set (mixture will jiggle). Remove ramekins from water bath; cool for 10 minutes. Cover and refrigerate for at least 4 hours.
  5. If using a creme brulee torch, sprinkle custards with remaining sugar; heat until caramelized. Serve immediately.
  6. If broiling the custards, place ramekins on a baking sheet; let stand at room temperature for 15 minutes. Sprinkle with remaining sugar. Broil 8 in. from the heat for 4-7 minutes or until caramelized. Refrigerate for 1-2 hours or until chilled.

Nutrition Facts

1 dessert: 619 calories, 52g fat (31g saturated fat), 343mg cholesterol, 43mg sodium, 36g carbohydrate (34g sugars, 1g fiber), 7g protein.

]]> Pomegranate Creme Brulee https://www.tasteofhome.com/recipes/pomegranate-creme-brulee/ Sun, 24 Sep 2017 23:58:00 +0000 http://origin-www.tasteofhome.com/recipes/pomegranate-creme-brulee/

Ingredients

  • 1/2 cup pomegranate juice
  • 2/3 cup sugar, divided
  • 3/4 teaspoon lemon juice
  • 2 cups heavy whipping cream
  • 1-1/2 teaspoons brown sugar
  • 1-1/2 teaspoons water
  • 6 large egg yolks, beaten
  • 1 teaspoon vanilla extract
  • TOPPING:
  • 2-1/2 teaspoons sugar
  • 1/3 cup pomegranate seeds
Text Ingredients

Directions

  1. In a small saucepan, combine the pomegranate juice, 1/3 cup sugar and lemon juice. Bring to a boil over medium heat; cook until liquid is reduced by half. Stir in the cream, brown sugar, water and remaining sugar. Cook until bubbles form around sides of pan.
  2. Remove from the heat; stir a small amount of hot mixture into egg yolks. Return all to the pan, stirring constantly. Stir in vanilla. Transfer to five 4-oz. ramekins. Place cups in a baking pan; add 1 in. of boiling water to pan.
  3. Bake, uncovered, at 325° for 30-35 minutes or until center is just set (mixture will jiggle). Remove ramekins from water bath; cool for 10 minutes. Cover and refrigerate for at least 4 hours.
  4. If using a creme brulee torch, sprinkle custards with sugar. Heat sugar with the torch until caramelized. Sprinkle with pomegranate seeds and serve immediately.
  5. If broiling the custards, place ramekins on a baking sheet; let stand at room temperature for 15 minutes. Sprinkle with sugar. Broil 8 in. from the heat for 4-7 minutes or until sugar is caramelized. Serve immediately or refrigerate up to 1 hour. Just before serving, sprinkle with pomegranate seeds.

Nutrition Facts

1 each: 531 calories, 41g fat (24g saturated fat), 376mg cholesterol, 50mg sodium, 39g carbohydrate (35g sugars, 0 fiber), 5g protein.

]]> Chocolate-Raspberry Creme Brulee https://www.tasteofhome.com/recipes/chocolate-raspberry-creme-brulee/ Tue, 26 Sep 2017 00:03:00 +0000 http://origin-www.tasteofhome.com/recipes/chocolate-raspberry-creme-brulee/

Ingredients

  • 8 ounces semisweet chocolate, chopped
  • 4 cups heavy whipping cream
  • 1/2 cup plus 2 tablespoons sugar, divided
  • 8 large egg yolks, beaten
  • 1 tablespoon vanilla extract
  • 30 fresh raspberries
  • 2 tablespoons brown sugar
  • Additional fresh raspberries, optional
Text Ingredients

Directions

  1. Place chocolate in a large bowl. In a large saucepan, bring cream and 1/2 cup sugar just to a boil. Pour over chocolate; whisk until smooth. Slowly stir hot cream mixture into egg yolks; stir in vanilla.
  2. Place 3 raspberries in each of 10 ungreased 6-oz. ramekins or custard cups. Evenly divide custard among ramekins. Place in a baking pan; add 1 in. of boiling water to pan. Bake, uncovered, at 325° for 40-50 minutes or until centers are just set (custard will jiggle). Remove ramekins from water bath; cool 10 minutes. Cover and refrigerate for at least 4 hours.
  3. Combine brown sugar and remaining sugar.
    If using a creme brulee torch, sprinkle custards with sugar mixture. Heat sugar with the torch until caramelized. Serve immediately.
    If broiling the custards, place ramekins on a baking sheet; let stand at room temperature for 15 minutes. Sprinkle with sugar mixture. Broil 8 in. from the heat until sugar is caramelized, 4-7 minutes. Refrigerate until firm, 1-2 hours. If desired, top with additional fresh raspberries.

Nutrition Facts

1 serving: 549 calories, 46g fat (27g saturated fat), 294mg cholesterol, 44mg sodium, 32g carbohydrate (27g sugars, 2g fiber), 6g protein.

]]> Caramel Creme Brulee https://www.tasteofhome.com/recipes/caramel-creme-brulee/ Tue, 26 Sep 2017 00:03:00 +0000 http://origin-www.tasteofhome.com/recipes/caramel-creme-brulee/

Ingredients

  • 4-1/2 cups heavy whipping cream
  • 1-1/2 cups half-and-half cream
  • 15 large egg yolks, room temperature
  • 1-1/3 cups sugar, divided
  • 3 teaspoons caramel extract
  • 1/4 teaspoon salt
  • 1/3 cup packed brown sugar
Text Ingredients

Directions

  1. Preheat oven to 325°. In a large saucepan, heat whipping cream and half-and-half cream until bubbles form around side of pan; remove from heat. In a bowl, whisk egg yolks, 1 cup sugar, extract and salt until blended but not foamy. Slowly stir in hot cream mixture.
  2. Place an ungreased broiler-safe 13x9-in. baking dish in a baking pan large enough to hold it without touching the sides. Pour egg mixture into dish. Place pan on oven rack; add very hot water to pan to within 1 in. of top of dish. Bake until center is just set and top appears dull, 40-50 minutes. Immediately remove dish from water bath to a wire rack; cool 1 hour. Refrigerate until cold.
  3. Mix brown sugar and remaining 1/3 cup sugar. To caramelize topping with a kitchen torch, sprinkle custard evenly with sugar mixture. Hold torch flame about 2 in. above custard surface and rotate it slowly until sugar is evenly caramelized. Serve immediately or refrigerate up to 1 hour.
  4. To caramelize topping using a broiler, let custard stand at room temperature 30 minutes. Preheat broiler. Sprinkle custard evenly with sugar mixture. Broil 3-4 in. from heat until sugar is caramelized, 2-3 minutes. Serve immediately or refrigerate up to 1 hour.

Nutrition Facts

1/2 cup: 452 calories, 35g fat (21g saturated fat), 298mg cholesterol, 86mg sodium, 28g carbohydrate (27g sugars, 0 fiber), 6g protein.

]]> Pressure Cooker Maple Creme Brulee https://www.tasteofhome.com/recipes/pressure-cooker-maple-creme-brulee/ Tue, 26 Sep 2017 00:03:00 +0000 http://origin-www.tasteofhome.com/recipes/pressure-cooker-maple-creme-brulee/

Ingredients

  • 1-1/3 cups heavy whipping cream
  • 3 large egg yolks
  • 1/2 cup packed brown sugar
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon maple flavoring
  • TOPPING:
  • 1-1/2 teaspoons sugar
  • 1-1/2 teaspoons brown sugar
Text Ingredients

Directions

  1. Select saute setting on a 6-qt. electric pressure cooker and adjust for low heat. Add cream. Heat until bubbles form around side of cooker. In a small bowl, whisk egg yolks, brown sugar and cinnamon. Press cancel; stir a small amount of hot cream into egg mixture. Return all to pressure cooker, stirring constantly. Stir in maple flavoring.
  2. Transfer cream mixture to 3 greased 6-ounce ramekins or custard cups. Wipe pressure cooker clean. Place trivet insert and 1 cup water in pressure cooker. Place ramekins onto trivet, offset-stacking as needed. Loosely cover with foil to prevent moisture from getting into ramekins. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 11 minutes.
  3. Allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure. A knife inserted in center should come out clean, though center will still be soft. Using tongs, remove ramekins. Let stand 10 minutes; refrigerate, covered, for at least 4 hours.
  4. For topping, combine sugars and sprinkle over ramekins. Hold a kitchen torch about 2 in. above custard surface; rotate slowly until sugar is evenly caramelized. Serve immediately.
  5. To brown under the broiler, preheat broiler and place ramekins on a baking sheet; let stand at room temperature for 15 minutes. Broil 8 in. from heat until sugar is caramelized, 3-5 minutes. Refrigerate until firm, 1-2 hours.

Test Kitchen tips
  • You can make these ahead. Top with sugar and caramelize right before serving.
  • Be sure not to skip the 10-minute natural release. This allows your custards to finish the cooking process.

    • Nutrition Facts

    1 serving: 578 calories, 44g fat (26g saturated fat), 350mg cholesterol, 63mg sodium, 44g carbohydrate (40g sugars, 0 fiber), 5g protein.

    ]]>