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Caramel Crème Brûlée

Source of Recipe

From "Taste of Home Grandma's Favorites"


Recipe Introduction

"This recipe comes out perfect every time, and it's always a crowd-pleaser! A torch works best to get the sugar caramelized while keeping the rest of the custard cool. You may want to use even more sugar to create a thick, even crust on top."

List of Ingredients

â—¦ 4 ½ cups heavy whipping cream
â—¦ 1 ½ cups half-and-half cream
â—¦ 15 large egg yolks, room temperature
â—¦ 1 â…“ cups sugar, divided
â—¦ 3 teaspoons caramel extract
â—¦ ¼ teaspoon salt
â—¦ â…“ cup packed brown sugar


Recipe

Preheat oven to 325° F.

In a large saucepan, heat the whipping cream and cream until bubbles form around sides 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.

Place an ungreased broiler-safe 13 x 9-inch 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 inch of top of dish. Bake until center is just set and top appears dull, 40 to 50 minutes. Immediately remove dish from water bath to a wire rack; cool for 1 hour. Refrigerate until cold.

Mix brown sugar and remaining sugar. To caramelize topping with a kitchen torch, sprinkle custard evenly with sugar mixture. Hold torch flame about 2 inches above custard surface and rotate it slowly until sugar is evenly caramelized. Serve immediately or refrigerate up to 1 hour.

To caramelize topping in a broiler, let custard stand at room temperature for 30 minutes. Preheat broiler. Sprinkle the custard evenly with sugar mixture. Broil 3 to 4 inches from heat 2 to 3 minutes or until the sugar is caramelized. Serve immediately or refrigerate up to 1 hour.

Makes 14 servings



• Note:
This recipe was tested with Watkin's caramel extract.