Creme Brulee

  • 3 cups of half and half
  • 4 Tbsp butter
  • light brown sugar
  • 9 large egg yolks
  • 1 1/2 tsp vanilla extract
  • strawberries for garnish

Early in day or one day ahead:

  1. Preheat oven to 325°.  In a 2 quart saucepan over medium heat, heat half and half until tiny bubbles form around the edge of the pan.
  2. Meanwhile, in heavy 3 quart saucepan over medium heat, heat butter and 3/4 cup of packed light brown sugar to boiling; boil 2 minutes, stirring constantly.  Gradually whisk in warm half and half until mixture is completely smooth.  Remove from heat.
  3. In medium bowl, with wire whisk beat egg yolks and vanilla extract until blended; slowly beat in half and half mixture until well mixed.
  4. Pour half and half mixture into 12 4 ounce ramekins.  Place ramekins in small roasting pan.  Carefully pour boiling water into pan to come up half way on the sides of ramekins.  Bake 1 hour or until just set (will be slightly soft in center).  Refrigerate ramekins 3 hours until chilled.
  5. Up to 4 hours before service, preheat broiler.  Sieve brown sugar on top of ramekins to almost cover.  Place ramekins into jellyroll pan and broil 3 – 4 minutes until sugar melts.
  6. Refrigerate until ready to serve.  Serve within 4 hours or sugar will not be crisp.


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