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Silky Crème Brûlée
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Prep Time:
15 minutes
Total Time:
2 hours 33 minutes
Betty's Best custard with crunchy brown sugar glaze, rich and creamy, perfect over fruit. A classic elegant delight from Betty Crocker Dining Room.
Ingredients:
  • 4 egg yolks
  • 3 tablespoons granulated sugar
  • 2 cups whipping (heavy) cream
  • 1/3 cup packed brown sugar
Instructions:
  • Whip egg yolks with an electric mixer on high for about 3 minutes until thick and a lovely lemon hue. Slowly incorporate granulated sugar into the mixture.
  • Warm up the whipping cream in a 2-quart saucepan over medium heat until it is just hot.
  • Slowly incorporate at least half of the warm cream into the egg yolk mixture, then mix back into the warm cream in the saucepan. Cook on low heat for 5 to 8 minutes, stirring constantly until the mixture thickens (do not let it boil). Add vanilla and stir it in.
  • Transfer the custard into four elegant Cordon Bleu® 6-ounce ceramic crème brûlée dishes or ramekins. Refrigerate for a minimum of 2 hours, but not exceeding 24 hours. Ensure the custard is thoroughly chilled before sprinkling brown sugar on top and broiling to prevent overheating.
  • Preheat the broiler. Sprinkle brown sugar evenly over the custard. Broil for about 3 minutes or until the sugar is melted and forms a glaze, with the tops about 5 inches from the heat source. Serve immediately for a runny texture, or refrigerate for 1 to 2 hours until slightly firm. Keep covered in the refrigerator until serving.

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