A chilled custard with a caramelized sugar topping.
|1 pinch||butter, unsalted, to grease the custard dishes||0.1 g|
|2 1/2 tbsp||sugar||30 g|
|2/3 cup||whipping cream 35%||170 mL|
|2 tsp||brown sugar||8 g|
Before you start
Most "crème brûlée" recipes call for a "bain-marie"; mine does not, but make sure the oven temperature is not higher than 160°C/325°F.
Choose 2/3 cup custard dishes, shallow (2 cm) and with a large diameter (14 cm) to increase the caramelized area.
- Preheat the oven to 160°C/325°F. Lightly butter the custard dishes.
- Separate the egg whites and yolks. Set the whites aside in a glass jar with a lid and put them in the refrigerator or freezer for a future use.
- Put the yolks in a bowl, add the sugar and mix well. Stir in the cream, mix, then divide the custard among the dishes. Bake in the centre of the oven for 30 min. Check with a toothpick or knife to see if it is cooked through. When done, take the dishes out of the oven and chill them in the refrigerator at least 2 h.
- Just before serving, preheat the broiler.
- Sprinkle the brown sugar evenly over each custard, put the dishes in the oven as close as possible to the upper element (about 3 cm) and cook a couple minutes until the tops have caramelized to a golden brown colour.
- Serve right away.
The custards can be chilled, covered with a sheet of plastic wrap, and kept up to 3 days. Before serving, very gently blot the top surfaces with paper towels before sprinkling with the sugar and caramelizing.
Nutrition Facts Table
per 1 serving (120g)
% Daily Value
Servings of Canada's Food Guide1 serving of this recipe is equivalent to :
|Vegetables and Fruits :||0||serving|
|Grain Products :||0||serving|
|Milk and Alternatives :||0||serving|
|Meat and Alternatives :||¼||serving|
ClaimsThis recipe is :
- Low :
- Source of :
- Calcium, Iron, Omega-3, Phosphorus, Vitamin B2, Zinc
- Good source of :
- Folacin, Pantothenic Acid, Selenium, Vitamin E
- Excellent source of :
- Vitamin A, Vitamin B12, Vitamin D
|Meat and Alternatives||½|
|Other Foods||1 ½|