Sweet, decadent Creme Brulee isn't just a restaurant dessert. Impress your dinner guests by making this easier-than-it-looks recipe at home, with the help of your Whiskware Egg Mixer.
- 3 cups heavy cream
- 2 tablespoons vanilla extract
- 8 egg yolks
- 1/2 cup white sugar
- 1 tablespoon white sugar (for topping)
In a medium saucepan, gradually heat cream with vanilla over medium heat until bubbles begin to form at edges.
Remove from heat and let sit for 30 minutes.
Blend egg yolks and white sugar in a Whiskware Egg Mixer .
Add egg mixture to saucepan.
Cook over low heat (without boiling) until mixture thickens and coats the back of a metal spoon.
Remove and evenly divide mixture among 6 ramekins or custard cups. Cover and refrigerate for 3 hours, until set.
Prior to serving, sprinkle remaining sugar evenly over custards and brown with a kitchen torch. Start from the outside and work inwards, constantly moving torch so as to not burn the sugar. (TIP: If you don't have a kitchen torch, brown the sugar top under the oven broiler for a few minutes.)
WHIP THIS UP WHEN: Want a dessert that's sure to wow? With this Creme Brulee, we've got your back. DON'T FORGET: The Whiskware Egg Mixer whips up perfectly frothy eggs in a flash, and features a built-in egg cracker, a removable egg separator, and minimal mess.
Carbs 24 grams, Cholesterol 417 milligrams, Fat 50.1 grams, Protein 5.8 grams, Saturated Fat 29.3 grams, Sodium 55 milligrams, Sugar 20.4 grams, Calories 561