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.


  • 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


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.


  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 :)

    am facut si eu creme asa arata

  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 :)