Creme Brulee - KSFY News - Sioux Falls, SD News, Weather, Sports

Creme Brulee

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Take your taste buds on a stroll through the 1990s when desserts like Creme Brulee were becoming big on the food scene. Now you don't need reservations at a fancy restaurant in order to get a taste of this creamy treat, you can make it right at home!


What You'll Need:
  • 2 cups (1 pint) heavy cream
  • 1/2 cup milk
  • 1 cup sugar, divided
  • 6 egg yolks
  • 1 tablespoon vanilla extract
Learn How to Make Perfect Hard Boiled Eggs
 
What To Do:
  1. In a large saucepan over medium heat, combine heavy cream, milk, 1/2 cup sugar, egg yolks, and vanilla. Cook 30 minutes, stirring frequently. (Be careful not to boil.)
     
  2. Remove from heat and beat 5 to 6 minutes, or until smooth and thick. Divide equally among four 1-cup custard cups. Chill 4 to 6 hours, or until custard is very firm.
     
  3. In a medium skillet over medium heat, melt remaining sugar until golden, then pour over chilled custards; chill 15 to 20 additional minutes, or until sugar hardens. Serve, or keep chilled until ready to serve (See Note).
Note
  • Change this up by substituting Amaretto or Bailey's for the vanilla extract!
     
  • These can be topped with melted sugar and chilled up to 2 hours before serving, so, if making these in advance, plan to top with the sugar within 2 hours of serving.
     
  • If you like creamy, custardy desserts (and who doesn't!), we highly recommend giving our Napoleons a try!
     
  • It's Throwback Week! Hope you've enjoyed reminiscing with us!

Read more at http://www.mrfood.com/Puddings/Creme-Brulee-with-Amarulla#pyto34QPwbJk8RR0.99
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