The recipe Creme Brulee can be made in about 2 hours. For $1.04 per serving, you get a dessert that serves 6. Watching your figure? This gluten free and lacto ovo vegetarian recipe has 530 calories, 6g of protein, and 47g of fat per serving. This recipe is typical of Mediterranean cuisine. Head to the store and pick up egg, egg yolks, sugar, and a few other things to make it today.
Watch how to make this recipe.
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.
Recommended wine: Champagne, Tawny Port, Sauternes
Creme Brulee on the menu? Try pairing with Champagne, Tawny Port, and Sauternes. Sauternes, Tawny Port, and champagne all complement a creamy creme brulee. The Champagne Ployez-Jacquemart Extra Quality Brut with a 4.3 out of 5 star rating seems like a good match. It costs about 42 dollars per bottle.
Champagne Ployez-Jacquemart Extra Quality Brut#65 of Wine Spectator's Top 100 of 2020Featuring an elegant foam, this champagne reveals a nice golden color. The nose is ripe with notes of honey. The palate is rich and reveals a beautiful length.Blend: 20% Pinot Noir, 40% Chardonnay, & 40% Pinot Meunier