Crème Brûlée III

• 1 cup heavy cream
• 2 egg yolks
• ½ cup granulated white sugar, divided
• Flavorings, such as vanilla, cardamom, citrus zest

Ingredients for 3 servings (370 g) · the original recipeShow how each ingredient was counted

Method

1. 1

   Preheat oven to 325°F (160°C).

   Oven
2. 2

   Heat cream and flavorings on stovetop, in a saucepan on medium heat, until simmering. Remove from heat.

   Stovetop
3. 3

   Whisk together egg yolks and ¼ cup sugar.

4. 4

   Pour a small amount of warm cream mixture into egg yolk mixture and whisk until combined. Continue adding more milk until the egg mixture is warm.

5. 5

   Combine egg/cream mixture and remaining cream in saucepan. Heat again, stirring continuously, until thickened and coats back of spoon.

   Stovetop
6. 6

   Pour into ramekins (depending on size, may fill 1 to 4). Put ramekins in pan with a bit of water in the bottom, and bake for around 40 minutes or until the custard is set.

   Oven
7. 7

   Refrigerate a few hours until cool.

8. 8

   Sprinkle on remaining ¼ cup sugar, then caramelize under broiler for about 5 minutes, checking and turning every minute to prevent burning.

   Oven
9. 9

   Serve and enjoy!