Saturday, February 28, 2009

Creme Brulee - aka Custard



One day I remembered how good was the milk and eggs custard tasting and I gave it a try. Here it is.

Ingredients

  • 1 1/2 cups sugar, divided
  • 1/2 cup water
  • 3 large eggs
  • 2 egg yolks
  • 2 1/2 cups warm milk
  • 1 tablespoon vanilla extract

Preparation

Combine 1 cup sugar and 1/2 cup water in a heavy saucepan; cook over low heat 10 minutes or until sugar caramelizes, tipping pan to incorporate mixture. Pour evenly into 8 (4-ounce) custard cups.

Whisk together eggs, egg yolks, and remaining 1/2 cup sugar until blended. Gradually add warm milk, whisking constantly; stir in vanilla. Pour mixture into prepared custard cups. Cover each with aluminum foil; place in a jellyroll pan. Add hot water to pan to a depth of 1/4 to 1/2 inch.

Bake at 325° for 1 hour and 10 minutes or until a knife inserted in center comes out clean. Remove custard cups from water; uncover. Cool in cups on wire rack. Cover and chill 3 hours.

Run a knife around edge of custard to loosen; invert each onto a dessert plate.

Note: Custard can also be made in a 9-inch cakepan. Caramelize sugar in cakepan instead of saucepan.

2 comments:

  1. hmm, "cred" ca ceea ce ai facut tu nu este creme brulee, ci flan custard sau crema de zahar ars cum este cunoscuta in Romania:)
    Oricum, arata bine :)
    http://en.wikipedia.org/wiki/Cr%C3%A8me_caramel

    am facut si eu creme brulee..cam asa arata http://kittytweedy.blogspot.com/2010/04/creme-brulee.html

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  2. Ai dreptate, ca daca ar fi avut zaharul ala caramelizat pe deasupra care formeaza o crusta crocanta, atunci s-ar fo potrivit definitia.
    Inca cochetez cu ideea de a investi intr-o torta de arza hazar pentru crema de zahar ars.
    Merci de comment :)

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