Creme Brulee

Show: Barefoot ContessaEpisode: Turkey - Not Just for Thanksgiving

Rated: 5 stars out of 5Rate itRead users' reviews (59)

RECIPE
COMMENTS & REVIEWS(59)

Cook Time:
45 min
Level:
Intermediate
Yield:
5 to 6 servings

Times:

Prep: 15 min
Inactive Prep: 1 hr 0 min
Cook: 45 min
Total:: 2 hr 0 min

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Ingredients

1 extra-large egg
4 extra-large egg yolks
1/2 cup sugar, plus 1 tablespoon for each serving
3 cups heavy cream
1 teaspoon pure vanilla extract
1 tablespoon orange liqueur (recommended: Grand Marnier)

Directions

Preheat the oven to 300 degrees F.

In the bowl of an electric mixer fitted with the paddle attachment, mix the egg, egg yolks, and 1/2 cup of the sugar together on low speed until just combined. Meanwhile, scald the cream in a small saucepan until it's very hot to the touch but not boiled. With the mixer on low speed, slowly add the cream to the eggs. Add the vanilla and orange liqueur and pour into 6 to 8-ounce ramekins until almost full.

Place the ramekins in a baking pan and carefully pour boiling water into the pan to come halfway up the sides of the ramekins. Bake for 35 to 40 minutes, until the custards are set when gently shaken. Remove the custards from the water bath, cool to room temperature, and refrigerate until firm.

To serve, spread 1 tablespoon of sugar evenly on the top of each ramekin and heat with a kitchen blowtorch until the sugar carmelizes evenly. Allow to sit at room temperature for a minute until the caramelized sugar hardens.

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Comments & Reviews

recipe Creme Brulee
Sheila Tomball, TX 10-11-2009
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amazing
Rated: 5 stars out of 5

My husband made this recepie, taking past reviewers' advice and adding vanilla bean to the milk. It came out perfectly,... better than we've ever had in a restaurant. The texture was smooth and the flavor was spot on. We won't ever need another brulee recepie.Read more
recipe Creme Brulee
Pat Harvey, LA 09-22-2009
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tips
Rated: 5 stars out of 5

Great recipe! A wonderful make-ahead dessert. Be sure to strain before pouring as Ina recommended during the show. I used... large eggs instead of XL. Grand Marnier is expensive and the tatse is subtle. So if you would like to omit or use another liquer, it would still be awesome. My friends and family like to torch their own. I used turbinado sugar. FANTASTIC.Read more
recipe Creme Brulee
Benjamin Long Beach, CA 09-18-2009
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Easy and delicious!
Rated: 5 stars out of 5

I wanted to make a chocolate creme brulee but couldn't find a recipe - so I used this one, and added 1/4 cup cocoa powder and... substituted Kahlua for the Orange liquer - and otherwise followed the recipe. It came out great - and I'm going to make it again for a birthday dinner tomorrow night!Read more
recipe Creme Brulee
Terry Honolulu, HI 08-22-2009
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The Easiest Creme Brulee Even an Amateur can do it
Rated: 5 stars out of 5

I make it a point to taste creme brulee at restaurants. I made this recipe for my dinner guests. It was easy to prepare and... boy, was it a HIT. I added 1 tsp more vanilla. Used an orange liqueur saving a trip to the market. Topped it with mint after carmelizing. The best recipe ever. Thanks InaRead more
recipe Creme Brulee
Robin Grand Rapids, MI 05-30-2009
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Best Creme Brulee Ever!!
Rated: 5 stars out of 5

If you have ever been skeptical about making this - Ina'a recipe is the easiest and most flavorful one that I have come... across! I even made it and brought it to work - a big hit!! How much fun is it to use a torch, too! I had to bake this a bit longer - about 10 to 15 minutes longer than stated time & I have a new oven - I used individual ramekins and it turned out wonderfully well. I used a vanilla bean instead of the grand marnier and it turned out great....fresh raspberries on top; what a great dessert - thank you, Ina!!Read more
recipe Creme Brulee
Emiko Portola Valley, CA 05-28-2009
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super easy and yummy
Rated: 5 stars out of 5

even tried it with half-and-half, heavy cream combo. not as thick but still delicious!