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Creme Brulee 28

Creme Brulee 28 comes together with Unsalted Butter Softened, White Sugar, Whipping Cream Chilled, and Dark Brown Sugar. Keep it handy for the next time you cook it.

Ingredients

• 1 tbsp
• 6 tsp
• 1 1/2 cup
• 4 tbsp

Method (preview)

1. 1

   Adjust oven rack to center position and heat oven to 275F.

2. 2

   Whisk yolks in medium bowl until slightly thickened. Add white sugar and whisk until dissolved. Whisk in cream, then pour mixture into prepared ramekins.

3. 3

   Set baking pan on oven rack and pour warm water into pans to come halfway up the ramekins.

4. 4

   Bake uncovered until custards are just barely set, about 45 minutes to an hour.

5. 5

   Remove baking pans from oven, leaving ramekins in the hot water; cool to room temperature.

6. 6

   Cover each ramekin with plastic wrap and refrigerate until chilled, at least 2 hours. (Can be covered and refrigerated overnight.)

7. 7

   While custards are cooling, spread brown sugar ina small baking pan; set in turned-off (but still warm) oven until sugar dries, about 20 mins.

8. 8

   Transfer sugar to a small zipper-lock freezer bag; seal bag and crush sugar fine with a rolling pin.

9. 9

   Store sugar in an airtight container until ready to top custards.

10. 10

    Adjust oven rack to the next-to-the-highest position and heat broiler.

11. 11

    Remove chilled ramekins from refrigerator, uncover, and evenly spread each with 2 tablespoons dried sugar.

12. 12

    Set ramekins in a baking pan.

13. 13

    Broil, watching constantly and rotating pan for even carmelization, until toppings are brittle, 2 to 3 minutes, depending on heat intensity.