50+ Friends Club Cookbook
Cookies and Desserts

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Créme Brulée

From the Kitchen of:  Boomer
Source:  Cooks Illustrated Magazine 1995

I've been making this recipe for 4 years. I have found it very easy and one of the best ones around!

  • Adjust oven rack to center position and preheat oven to 275°. Butter 6 1/2 cup ramekins or 6 2/3 cup custard cups and set them in a glass baking dish.

  • Whisk yolks in a medium bowl until slightly thickened. Add white sugar and whisk until dissolved. Whisk in cream and almond extract then pour mixture into prepared ramekins - fill to about 2/3 full.

  • Set baking dish on oven rack and pour warm water into the dish (being careful not to spill any into the custard cups) Fill to where the water comes up at least half way up on the ramekins.

  • Bake uncovered until custards are just barely set (about 55 minutes).

  • Remove baking pan from oven and let ramekins cool to room temerature. When cooled, place ramekins in refrigerator to chill.

  • Right before your ready to serve, place a generous amount of brown sugar on top of each custard cup. Try and spread evenly over the top.

  • Preheat oven to broiler. In same glass dish you cooked the custard, place the custards back in empty dish - then surround all with ice. Put in the broiler and WATCH CAREFULLY- this will burn very easily. ENJOY!