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Ingredients
-
6
egg yolks
-
2
cups whipping cream
-
1/3
cup granulated sugar
-
1
teaspoon vanilla
-
Boiling water
-
8
teaspoons granulated sugar
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-
Heat oven to 350°F. In 13x9-inch pan, place 4 (6-oz) ceramic ramekins. In small bowl, beat egg yolks with wire whisk. In large bowl, stir whipping cream, 1/3 cup granulated sugar and the vanilla until well mixed. Add egg yolks; beat with wire whisk until evenly colored and well blended. Pour cream mixture evenly into ramekins.
-
Place pan with ramekins in oven. Pour enough boiling water into pan, being careful not to splash water into ramekins, until water covers two-thirds of the height of the ramekins.
-
Bake 30 to 40 minutes or until top is light golden brown and sides are set (centers will be jiggly).
-
Using tongs or grasping tops of ramekins with pot holder, carefully transfer ramekins to cooling rack. Cool to room temperature, about 2 hours. Cover tightly with plastic wrap; refrigerate until chilled, at least 4 hours but no longer than 48 hours.
-
Uncover ramekins; gently blot any liquid from tops of custards with paper towel. Sprinkle 2 teaspoons granulated sugar over each chilled custard. Holding kitchen torch 3 to 4 inches from custard, caramelize sugar on each custard by heating with torch about 2 minutes, moving flame continuously over sugar in circular motion, until sugar is melted and light golden brown. (To caramelize sugar in the broiler, see Broiler Directions below.) Serve immediately, or refrigerate up to 8 hours before serving.
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540
Calories
44g
Total Fat
7g
Protein
30g
Total Carbohydrate
29g
Sugars
Nutrition Facts
Serving Size:
1 Serving
- Calories
- 540
- Calories from Fat
- 390
- Total Fat
- 44g
- 67%
- Saturated Fat
- 25g
- 127%
- Trans Fat
- 1g
- Cholesterol
- 440mg
- 147%
- Sodium
- 55mg
- 2%
- Potassium
- 150mg
- 4%
- Total Carbohydrate
- 30g
- 10%
- Dietary Fiber
- 0g
- 0%
- Sugars
- 29g
- Protein
- 7g
- Vitamin A
- 30%
- 30%
- Vitamin C
- 0%
- 0%
- Calcium
- 10%
- 10%
- Iron
- 4%
- 4%
Exchanges:
0 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 7 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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Tips from the Betty Crocker Kitchens
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var configuration = {"title":"Crème Brûlée","introduction":"\u003cp\u003eCrème Brûlée is a graceful and sophisticated dessert that’s bound to make an impression. Eggs, cream, sugar and vanilla are all it takes to put it together, but through a spark of creativity—and a literal open flame—it becomes a one-of-a-kind symphony of tastes and textures.\u003c/p\u003e\n\u003cp\u003eOriginally developed in the 17th century at the Palace of Versaille, Crème Brûlée was explicitly designed from the beginning to be a symbol of wealth and indulgence. Mission accomplished. Rich, velvety custard acts as the base and would be a spectacular dessert all on its own. But the main event is the caramelized shell of sugar that transforms it into an experience. Breaking that sweet barrier is like unwrapping a present, and the resulting brittle shards create a uniquely indulgent crunch that melds with the custard in an unforgettable symphony of tastes.\u003c/p\u003e\n\u003cp\u003eIt\u0027s no surprise that fine restaurants regularly serve bruléed custard after multi-course dinners or as a grand finale for brunch. It has that perfect combination of elegant complexity and familiar accessibility that makes it a hit with a wide range of diners. But you don’t have to be a Michelin star caliber chef to pull it off. The Betty Crocker Kitchen has simplified those traditional techniques to allow you to transform humble ingredients into a stunning spectacle fit for royalty.\u003c/p\u003e\n\u003cp\u003eJulia Child believed that every woman should own \u003ca href=\u0022https://www.amazon.com/Sondiko-Culinary-Refillable-Adjustable-Desserts/dp/B07L8YPYQK/ref=sr_1_1_sspa/\u0022\u003ea blowtorch\u003c/a\u003e. If you’re lucky enough to have one, this easy Crème Brûlée recipe is the perfect time to break it out. And if not, there’s no reason this recipe should be out of reach. The broiler can be a perfect stand-in, to give your guests a perfectly caramelized sugar crust. There’s really no substitute for the satisfying snap of that first crack through the shell.\u003c/p\u003e\n\u003cp\u003eWhether you’re trying it in the broiler for the first time or firing up your blowtorch like a pro, our fool proof Crème Brûlée recipe will help you get the right results, time after time.\u003c/p\u003e","servingSize":"1 Serving","image":{"small":{"media":"(min-width: 0px)","src":"https://mojo.generalmills.com/api/public/content/gCeVax9BTWm6woX_mvx1Vw_webp_base.webp?v=d87722c1\u0026t=e724eca7b3c24a8aaa6e089ed9e611fd"},"medium":{"media":"(min-width: 500px)","src":"https://mojo.generalmills.com/api/public/content/gCeVax9BTWm6woX_mvx1Vw_webp_base.webp?v=d87722c1\u0026t=191ddcab8d1c415fa10fa00a14351227"},"large":{"media":"(min-width: 767px)","src":"https://mojo.generalmills.com/api/public/content/gCeVax9BTWm6woX_mvx1Vw_webp_base.webp?v=d87722c1\u0026t=191ddcab8d1c415fa10fa00a14351227"},"alt":"Crème Brûlée"},"contributor":{"label":"By","name":"Betty Crocker Kitchens","profileUrl":"/about-us","displayDate":{"label":"Updated","date":"Aug 30, 2024"}},"ingredientGroups":[{"ingredients":[{"quantity":"6","description":"egg yolks"},{"quantity":"2","description":"cups whipping cream"},{"quantity":"1/3","description":"cup granulated sugar"},{"quantity":"1","description":"teaspoon vanilla"},{"quantity":"","description":"Boiling water"},{"quantity":"8","description":"teaspoons granulated sugar"}]}],"steps":[{"description":"Heat oven to 350°F. 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