Easy Crème Brûlée

Course Desserts & Sweets
Prep. Time 15 mins
Cooking Time 5 mins
Yields 6 servings

Preparation
Nutritional Info
Comments (2)

Preparation

What You Need

2 1/4 cups (560 ml) 35% Real whipping cream

1/3 cup (80 ml) sugar

1 egg

3 egg yolks

2 tsp (10 ml) vanilla extract

1/4 cup (60 ml) brown sugar

6 strawberries or

other small berries, to garnish

Instructions

In small saucepan heat cream over medium heat just until small bubbles begin to form around edges; remove from heat.

In medium bowl whisk sugar with egg, egg yolks and vanilla until well blended. Gradually whisk hot cream into egg mixture until blended.

Ladle into 6 lightly buttered (6 oz/175 mL) ovenproof custard cups. Place in baking dish filled with water so that it reaches halfway up sides of cups.

Bake in preheated 350 °F (180 °C) oven 30 to 35 min or until a knife inserted in center of custard comes out nearly clean (center will be jiggly). Remove from hot water; refrigerate until cold.

Just before serving, place custard cups on baking sheet. Sprinkle custard with brown sugar. Broil about 3 in (7.5 cm) from broiler for about 1 min, or until sugar melts and turns golden (watch carefully so sugar doesn't burn). Remove from oven, serve topped with strawberry.

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Nutritional Info

Per serving

Energy: 415 Calories
Protein: 4 g
Carbohydrate: 23 g
Fat: 35 g
Fibre:
Sodium: 49 mg

Top 5 nutrients provided by a serving of this recipe

Nutrient (% DV)*

Calcium: 7 % / 82 mg
Vitamin D: 28 % / 1.4 mcg
Riboflavin: 12 % / 0.20 mg
Vitamin B12: 23 % / 0.50 mcg
Vitamin A: 39 % / 394 mcg

* Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.

Crystal Collins
September 24th, 2011

Before putting creme brulee in ramekins, put in a slice of grilled pineapple or other grilled tropical fruit or berries for a exotic and fruity brulee. Then at serving time,top each dish with a reduction sauce of dry red wine and tart berries & 1 tsp brown sugar, pureed until smooth, sieved through a fine strainer. Then a dusting of powdered icing sugar.
Jennifer
June 12th, 2011

Make sure the water you add to the baking dish is hot to boiling. Otherwise your baking time will increase.