The Pioneer Woman Tasty Kitchen
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The Perfect Creme Brulee

5.00 Mitt(s) 4 Rating(s)4 votes, average: 5.00 out of 54 votes, average: 5.00 out of 54 votes, average: 5.00 out of 54 votes, average: 5.00 out of 54 votes, average: 5.00 out of 5

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Level: Easy

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Description

A creamy custard with a hard caramelized sugar shell. It tastes great with fresh fruit on top!

Ingredients

  • ¾ cups Sugar
  • 3 cups Heavy Cream
  • 7 whole Egg Yolks
  • 2 teaspoons Vanilla Extract
  • ½ cups Sugar In The Raw (For Caramelizing)

Preparation

Simmer the sugar and the heavy cream (don’t boil).
Combine the egg yolks and the vanilla in a bowl. Whisk them together.
Temper the cream and the egg yolks together. Add the eggs slowly, whisking constantly so you don’t cook the eggs.
Pour equal amounts of the egg cream mixture into 10 ramekins.
Put the ramekins in 2 pans and add 1 inch of water to each pan.
Bake at 350F for 35-40 minutes, or until they jiggle slightly in the middle.
Remove from the water and let cool on a wire rack.
Chill in the fridge overnight

Sugar shell:
Sprinkle sugar in the raw over the creme brulee; tap off the extra sugar. Use a kitchen torch to caramelize the sugar. Garnish with fresh fruit.

2 Comments

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Justgateau on 6.11.2010

You can use your broiler! It’s usually at 550 degrees F, just set it under there for a couple of minutes, but watch it so it doesn’t burn! Hope this helps!

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Exarzun on 6.9.2010

Do you have an suggestions for caramelizing the sugar if you don’t have a kitchen torch?

4 Reviews

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amanda on 10.10.2016

Made this today for our Thanksgiving dinner. It was fabulous and received excellent reviews from my guests. Will be trying the recipe again with different extracts.

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LauraJayne on 9.17.2011

This is my go-to recipe for creme brulee – so easy and delicious. Thanks so much for sharing! 5++++

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becky1623 on 6.21.2011

I made this last night. I have never made Creme brulee before and it was very easy. It was soooo yummy!! Great recipe! Thanks!!

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hermann329 on 2.14.2011

I made this recipe over the weekend. It turned out VERY well. So tasty and smooth. I love that in this recipe you use vanilla extract instead of a vanilla bean. Maybe the bean is more gourmet, but it’s a lot easier to just dump in the extract and not mess with the bean. It made 6 ramekins for me, which was just the right amount.

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