I’m happy to share this Crème Brûlée recipe with you!
I like to call myself somewhat of a Crème Brûlée expert. Not that I’m perfect at making this fabulous dessert, but I’m adept in tasting it and knowing that it’s the best dessert in the entire world.
I rave about cheesecake now and then… and sometimes a really good pie… but Crème Brûlée is most near and dear to my heart. Every time I see it on a restaurant dessert menu, I’ve got to give it a try.
The topping you see there is a crispy confection of caramelized sugar. Use your spoon to break through the crispy sugar crust, and you’ll break into a wonderland of creamy sweet custard.
If you’ve never tried it, I recommend you do so immediately!
- 2 cups heavy whipping cream
- 3 tablespoons packed light brown sugar
- 3 tablespoons cognac
- 4 large egg yolks, beaten
- additional brown sugar
- fresh raspberries, for garnish (optional)
- Preheat the oven to 250 degrees F. Fill a large glass rectangular dish with about ½ inch of hot water.
- Scald the cream in the top of a double boiler; do not let it boil. Add the brown sugar and cognac and stir until the sugar is melted and blended. Fold the mixture into the bowl containing beaten egg yolks.
- Pour mixture into individual ovenproof custard dishes. Set the dishes into the water and place into the oven for 1½ hours to set the custard. Remove from the oven, cool, cover and refrigerate for at least 2 hours.
- Just before serving, cover each custard with about ½ inch of brown sugar. Use a crème brulée torch to melt sugar on each custard. You may also place them under a HOT broiler while your custards sit in a glass dish with ice cubes, but you must watch them constantly to make sure they're not burning. (The ice cubes will help keep the custard cool while the sugar melts).