Ina Garten Creme Brulee
Hard candy top with a silky creamy interior, Ina Garten Creme Brulee is still a beloved classic and the Barefoot Contessa makes it easy for us to recreate!
Servings 6
Calories 342kcal
Ingredients
- 1 extra large egg
- 4 extra large egg yolks
- ½ cup plus 1 TBS granulated sugar
- 3 cup heavy cream
- 1 teaspoon vanilla extract
- 1 tablespoon Grand Marnier
Instructions
- Preheat oven to 300ºF.
- In the bowl of your stand mixer fitted with a paddle attachment, mix eggs and ½ cup sugar on low speed until combined.
- Scald heavy cream in a small saucepan until very hot to touch, but not boiling (to prevent curdling).
- With the mixer on low speed, slowly add the hot cream to the egg mixture.
- Mix in vanilla and Grand Marnier.
- Pour into six 8-ounce ramekins until almost full.
- Place ramekins in a large roasting pan and add enough hot water to pan to come halfway up the sides of ramekins.
- Bake until custards are just set in center, about 35-40 minutes.
- Remove custards from roasting pan and allow to cool to room temperature.
- Chill custards until firm, about 1 hour.
- When ready to serve, sprinkle remaining sugar over each custard in each ramekin.
- Using a kitchen torch, melt sugar until deep amber. You can also use the broiler. Place ramekins on rimmed baking sheet. Sprinkle tops with sugar and melt directly under broiler until deep amber.
- Refrigerate 15 minutes to allow sugar to harden. They can be made 1 hour ahead. Keep chilled.
Notes
Serving Suggestions: Serve alone or with fresh berries.
TO STORE: Cover any leftovers with plastic wrap and refrigerate for up to 4 days.
TO FREEZE: You can freeze creme brulée, but its texture will change when thawed.
Nutrition
Serving: 1dish | Calories: 342kcal | Carbohydrates: 20.4g | Protein: 4.7g | Fat: 26.8g | Saturated Fat: 15.4g | Cholesterol: 297mg | Sodium: 236mg | Sugar: 20.2g
