Creme Brulee I – a delicious recipe with egg yolks, white sugar, heavy cream, brown sugar, raspberries. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Beat egg yolks in medium bowl with electric mixer on high speed, 5 minutes or until thick and light yellow. Gradually beat in sugar.
2
Heat cream in medium saucepan over medium heat until just hot to the touch. A little at a time, so the eggs do not curdle, stir half of the cream into the egg yolk mixture. Then stir all the egg yolk and cream mixture into the remaining cream in the saucepan. Cook, stirring continuously, over low heat, 5 to 8 minutes, until mixture thickens; do not boil. Pour custard into 9 inch pie plate, cover and refrigerate 2 to 24 hours.
3
Before serving, sprinkle with brown sugar and place under preheated oven broiler, or use a kitchen torch to melt sugar. Serve with berries.
667
kcal
Calories
53
g
Fat
34
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 4 egg yolks, 3 tablespoons white sugar, 2 cups heavy cream, 1/3 cup brown sugar, and more.
Yes, Creme Brulee I falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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