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Recipes - Desserts

Crème brûlée

Crème Brûlée Photo

Serves 6
  • 1 L (4 cups + 1 tbsp) heavy cream
  • 240 mL (1 cup) sugar
  • 11 egg yolks
  • 1 vanilla bean
  • Granulated sugar

Instructions

  1. Add cream and sugar to saucepan. Cut vanilla bean in half lengthwise and scrape seeds into cream. Add bean to cream.
  2. In a separate bowl, break up egg yolks with a whisk and set aside.
  3. Heat cream mixture to scalding point (just before boiling point), then gradually pour cream into egg yolks while stirring constantly. Strain mixture and remove bean.
  4. Pour mixture into six ovenproof ramekin dishes. Place ramekins into a deep, high-sided pan. Fill pan with water three quarters of way up sides of ramekins.
  5. Bake at 163 degrees C (325 degrees F) for about 40 minutes or until custards are set.
  6. Watch carefully. Remove custards from water and let cool to room temperature.
  7. Refrigerate until completely cooled.
  8. Just before serving, sprinkle sugar in an even layer over each custard.
  9. Remove any sugar from sides of the ramekin. Caramelize sugar under the broiler until golden.
  10. Remove and serve immediately.
Dettson

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EnerSmart™ magazine is published by Union Gas Limited, a Spectra Energy Company, and has 600,000 copies distributed through newspapers in southern, northern, western and eastern Ontario. Advertising rates and distribution information for the EnerSmart™ magazine are available upon request from Union Gas. Contents may not be reprinted without written permission of Union Gas. All rights are reserved. Opinions and comments reflect those of the writer and not necessarily those of Union Gas. ™ EnerSmart is a trade-mark of Union Gas Limited.