Caramalized Crème Brûlée

Cuisine: English/British, French
Course: Desserts
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Prep Time 15 minutes
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Total Time 4 hours 45 minutes
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6 ramikens

Ingredients:

  • 2 1/2 cup Prairie Farms Heavy Whipping Cream
  • 6 egg yolks
  • 3/4 cup sugar
  • 3 tsp Prairie Farms Salted Caramel Milk
  • 6 tsp brown sugar
  • sea salt pinch

Directions:

  • Preheat oven to 325 degrees. Find a baking pan that will fit 6 oven safe ramekins without touching. Boil 3-6 cups of water.
  • In a medium saucepan over medium heat combine heavy whipping cream, egg yolks, sugar, salt, and salted caramel milk. Whisk until all ingredients are combined. Heat until mixture thickens and the temperature reaches 160 degrees on a candy thermometer.
  • Place ramekins onto baking sheet. Divide custard mixture between 6 ramekins. Pour boiling water into the baking sheet so it reaches halfway up the side of the ramekins to make a hot bath. Bake in center rake for 30 minutes or until custard is set.
  • Remove baking pan from oven and remove ramikens from water bath to let cool. Drain water and put ramikens back on the baking sheet. Cover with a thin cloth and refrigerate for at least 4 hours or overnight.
  • Remove baking sheet with ramekins from the fridge 30 minutes before serving and uncover. Sprinkle 1 teaspoon of brown sugar on each ramekin. Using a kitchen blowtorch heat the top of each custard evenly. Heat until the sugar coating turns brown and slightly bubbles. Let cool before serving.
  • Use the back of a silver spoon to crack the crust of the Crème Brûlée and enjoy!

Notes

July 21 is National Crème Brûlée Day. Celebrate by creating this tCarmalized Crème Brûlée dessert! It is tres magnifique!
I was pretty intimidated the first time I made this recipe. Crème Brûlée sounded a bit too fancy for my taste. But after looking at the ingredients needed I decided to give it a go. This recipe has 5 simple ingredients. It's a bit time intensive, but I like to make it the night before so only have to heat up the custards before serving. Since I hadn't worked with a kitchen blowtorch before, I took the time to understand the tool. It's important to read the directions before operating a kitchen blow torch and to be careful not to allow children to use it. If you're not comfortable using a blow torch you can use your oven instead. Move the wire rack to the top setting in your oven. Next, set your oven to broil. Then, cook the custard ramekins in the baking pan on the top shelf for 5 to 10 minutes or until the brown crust is formed over the top.
If you've never tried Crème Brûlée you're in for a treat. The cream, salted caramel milk, and sugar forms a sweet custard with a crunchy shell over the top. The salted caramel milk is the perfect flavor for this recipe.
Prairie Farms Product in the recipe:
Heavy Whipping Cream
Salted Caramel Milk

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