Cheryl’s Perfect Creme Brulee
Honestly, you won’t find a better creme brulee recipe anywhere. This was originally a Kincaid’s of Hawaii creme brulee recipe. What makes it ‘perfect’ and what makes it ‘Cheryl’s’? Well, when I make it, it’s so so. When she makes it, it’s perfect. No one want’s Jenn’s so-so creme brulee recipe, you know? Therefore, I suggest you get Cheryl to make it for you. Otherwise it won’t taste as good.
ingredients:
1 pint whipping cream
4 egg yolks
1/2 cup granulated Sugar
1 tablespoon vanilla extract
1/4 cup granulated sugar
1 teaspoon brown sugar
Preheat oven to 350. Heat cream over low heat until bubbles form around the edge of pan. Beat egg yolks and sugar together until thick, about 3 minutes. Gradually beat cream into egg yolks. Stir in vanilla and pour into 6 (6oz.) custard cups.
Place custard cups in baking pan that has about 1/2 inch water in bottom. Bake until set, about 45 minutes. Remove custard cups from water and refrigerate until chilled. Sprinkle each
custard with about 2 teaspoons sugar blend. Place on top rack under broiler and cook until topping is medium brown. Chill before serving.
Optional: Garnish with Mint Leaf and fresh raspberries.
These things are EXTRAORDINARILY good. I’ll have to post a picture to go with this recipe later, as they get eaten up way too fast for picture taking.
Yay! This is great. I’m glad the recipe calls for cooking the brulee, as the last one we tried did not, and I think that’s why the texture was so weird. Also, we have mint AND raspberries right now from our CSA share, so guess who’s making creme brulee this weekend? I’ll take some pics and send them to you, if you’d like.
Let’s see how perfect it will go when I try it to make it your way. 🙂