Creme Brulee with Half & Half

Name: Creme Brulee with Half & Half Recipe
Yield: 6
Ingredients: 8 large egg yolks; half cup granulated sugar; 2 cups half and half; 1 tsp vanilla extract; 6 tsp granulated sugar

Number of Servings: 6

Ingredients

8 large egg yolkshalf cup granulated sugar2 cups half and half1 tsp vanilla extract6 tsp granulated sugar

Directions

Separate eggs, save white for an omelet in the morning. Mix half cup sugar with the yolk in a large 4 or 8 cup glass measuring cup. Heat half and half in a sauce pan over medium heat. Bring just to scald (bubbles around the edge of the pan with slight steam). Temper egg mixture by slowly pouring the half and half in a steady stream while constantly whisking the egg mixture. Add vanilla and mix well. Strain through a sieve to ensure you don't have any scrambled eggs in the custard mixture. Divide into six ramekins. Bake in a water bath at 250 for 60 to 90 minutes until edges and top are set, but the custard still giggles. Cool in the fridge for 2-24 hours. Just before serving, sprinkle each ramekin with 1 tsp of sugar and torch the tops to make a candy crust.

Serving Size: Makes (6) servings

Number of Servings: 6

Recipe submitted by SparkPeople user CLYNNTHOMAS.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving

Calories: 257.7
Total Fat: 15.1 g
Cholesterol: 277.6 mg
Sodium: 42.9 mg
Total Carbs: 24.9 g
Dietary Fiber: 0.0 g
Protein: 5.8 g

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