Recipe courtesy of Robert H Doherty
Show: Cooking Live
Total:
2 hr 50 min
Active:
5 min
Yield:
6 servings

Ingredients

Directions

In upper part of double boiler, heat 3 cups of heavy cream with the vanilla bean. In a bowl, beat 6 tablespoons of sugar with the egg yolks and eggs until light and creamy. Take out the vanilla bean, and stir the warm cream into the yolks very carefully and slowly. Return the mixture to the double boiler, over boiling water. Stir constantly until the custard coats the spoon. Then put into a glass serving dish and place it in the refrigerator to set. When ready to serve, cover the top of the custard completely with brown sugar, using 1/2 cup or more. Place the dish on a bowl of crushed ice and place custard under broiler flame until sugar melts and caramelizes. Keep watching it, for the sugar will burn. Serve immediately.

IDEAS YOU'LL LOVE

Creme Brulee

Recipe courtesy of Ree Drummond

Creme Brulee

Recipe courtesy of Alton Brown

Chocolate Creme Brulee

Recipe courtesy of Food Network Kitchen

Creme Brulee French Toast

Recipe courtesy of Glenn Harris

Creme Brulee

Recipe courtesy of Ina Garten

Blinis with Creme Fraiche and Smoked Salmon

Recipe courtesy of Ina Garten

Herb Coeur A La Creme

Recipe courtesy of Ina Garten

Herb-Seared Tuna with Caponata and Warm Lemon Creme Fraiche

Recipe courtesy of JoAnn Cianciulli|Tyler Florence

Creme Brulee

Recipe courtesy of Tokyo One Sushi and Grill

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          The Pioneer Woman

          9:30am | 8:30c

          Farmhouse Rules

          10:30am | 9:30c

          Farmhouse Rules

          11:30am | 10:30c

          Farmhouse Rules

          12:30pm | 11:30c

          The Pioneer Woman

          1:30pm | 12:30c

          Chopped

          2pm | 1c

          Chopped

          3pm | 2c

          Chopped

          4pm | 3c

          Chopped

          5pm | 4c

          Chopped

          6pm | 5c

          Chopped

          7pm | 6c
          On Tonight
          On Tonight

          Bakers vs. Fakers

          10pm | 9c

          Cooks vs. Cons

          12am | 11c
          powered by PubExchange

          Get Cooking