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Creme Brulee

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Nutritional information

568.9
Calories
441 g
Calories From Fat
49.1 g
Total Fat
29.2 g
Saturated Fat
370.5 mg
Cholesterol
74 mg
Sodium
29 g
Carbs
0 g
Dietary Fiber
25.2 g
Sugars
5.5 g
Protein
163g
Serving Size

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Creme Brulee

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    This was just ok. Followed the directions precisely but it did not set after 30 minutes, so I left it in for another 30-40 minutes and it finally set. The reason why I gave it 3 stars was because it was not custardy at all, but very eggy. It could be that I used 1/2 heavy cream and 1/2 half&half, so I will try this again in the future and update my review.

    • 1hr 5mins
    • Serves 8

    Ingredients

    Directions

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    Prep Time: 20 m   |   Cook Time: 1hr 5mins   |  Serves: 8

    Creme Brulee, ”, This was just ok Followed the directions precisely but it did not set after 30 minutes, so I left it in for another 30-40 minutes and it finally set The reason why I gave it 3 stars was because it was not custardy at all, but very eggy It could be that I used 1/2 heavy cream and 1/2 half&half, so I will try this again in the future and update my review , i made it and i loved it and how good it was thanks for sharing

     

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    Steps

    1
    Done

    Use 6-oz. ramekins.

    2
    Done

    Heat the oven to 325°F.

    3
    Done

    Heat the cream or cream and milk in a medium saucepan over medium heat until scalded (you'll see small bubbles on the sides of the pan).

    4
    Done

    Split the vanilla bean in half, if using, and scrape the seeds into the cream.

    5
    Done

    Meanwhile, in a medium bowl, slowly whisk the sugar and salt into the egg yolks.

    6
    Done

    Slowly temper the hot cream into the sugar/yolk mixture.

    7
    Done

    Strain the mixture through a fine sieve into a pitcher or measuring cup.

    8
    Done

    Stir in vanilla extract if using.

    9
    Done

    Arrange the ramekins in a baking dish with deep sides, pour the mixture into the ramekins, Fill the baking dish with water to come halfway up the sides of the ramekins and cover the dish with foil.

    10
    Done

    Bake until just set, 25 to 50 min.

    11
    Done

    Remember to start checking early; baking time will depend on the thickness and depth of your ramekins and baking dish.

    12
    Done

    Carefully remove the baking dish from the oven and let the ramekins cool in the water bath.

    13
    Done

    Remove, cover with plastic wrap and refrigerate at least 2 hours or up to 2 days.

    14
    Done

    Topping: sprinkle a light layer of sugar over each cold creme brulee just before serving.

    15
    Done

    Caramelize either using a propane torch by passing over the sugar or putting under a broiler.

    Bobby Ryan

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