PERFECT CREME BRULEE

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Contributed by Mary Jo Tansy; Original from Cooking Illustrated 1995
  • 6 large eggs yolks, chilled
  • 6 T. white sugar
  • 1-1/2 c. whipping cream, chilled
  • 4 T. dark brown sugar
  • 1 T. butter to grease ramekins
Preheat oven to 275°.

Spread brown sugar on a large shallow pan, set aside. 

Whisk yolks in a medium bowl. Whisk in white sugar until dissolved. Gently whisk in cream (try to avoid frothing). Pour into greased ramekins.

Set ramekins in baking pan and fill pan will warm water halfway up sides of ramekins. Center pan in oven, uncovered.  Bake 45 minutes or until softly set.

Remove pan and set aside to cool to room temperature. Turn off oven.

Place pan with brown sugar in cooling oven until sugar dries out. Remove brown sugar from the oven and let cool. Place brown sugar in a ziplock bag and crush to a fine powder.

Take cool ramekins from water and refrigerate for 2 hours (up to 24). 

Before serving, sprinkle brown sugar over the top of the custard and either crystallize the sugar by broiling in the oven (they must be cooled again after broiling) or by passing a propane torch quickly over the top.



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