Steps to Make Cicabio Creme Bula

Creme Brulee

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Recipe Summary Creme Brulee

This is a very nice dessert to serve when entertaining. Delicious served over mangos sprinkled with rum, or strawberries with Grand Marnier® or Cointreau®.

Ingredients | Cicabio Creme Bula

6 egg yolks

6 tablespoons white sugar, divided

½ teaspoon vanilla extract

2 ½ cups heavy cream

2 tablespoons brown sugar

Directions

Preheat oven to 300 degrees F (150 degrees C).

Beat egg yolks, 4 tablespoons white sugar and vanilla extract in a mixing bowl until thick and creamy.

Pour cream into a saucepan and stir over low heat until it almost comes to boil. Remove the cream from heat immediately. Stir cream into the egg yolk mixture; beat until combined.

Pour cream mixture into the top pan of a double boiler. Stir over simmering water until mixture lightly coats the back of a spoon, about 3 minutes. Remove mixture from heat immediately and pour into a shallow heat-proof dish.

Bake in preheated oven for 30 minutes. Remove from oven and cool to room temperature. Refrigerate for at least 1 hour or overnight.

Preheat oven to broil.

In a small bowl combine remaining 2 tablespoons white sugar and brown sugar. Sift this mixture evenly over custard. Place dish under broiler until sugar melts, about 2 minutes. Watch carefully so as not to burn.

Remove from heat and allow to cool. Refrigerate until custard is set again.

Info | Cicabio Creme Bula

prep: 10 mins cook: 30 mins additional: 2 hrs total: 2 hrs 40 mins Servings: 5 Yield: 5 servings

TAG : Creme Brulee

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