Creme Brulee III

This creme brulee made with whole eggs and light cream is cooked in a double boiler, then placed in an ice bath to keep cool under the broiler as its brown sugar crust is formed.

Rated 4.1 from 19 votes

Prep Time

40M

Total Time

1H10M

Servings

6 servings

3 eggs, lightly beaten

1/4 cup white sugar

2 cups light cream

1/2 teaspoon vanilla extract

1/2 cup brown sugar

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In a medium bowl, stir together eggs and sugar until smooth; set aside.In the top of a double boiler over simmering water, heat cream until bubbles start to form at edges.Remove from heat and whisk into egg mixture, a little at a time, until fully incorporated.Return mixture to double boiler and cook, stirring constantly, until mixture thickens enough to coat the back of a metal spoon.Cook 2 minutes more, then remove from heat. Cool completely.Stir in vanilla.

Preheat oven broiler.

Pour cooled mixture into a 1 quart, shallow baking dish and place dish in an ice bath, in a larger, ovenproof dish.Sprinkle brown sugar over surface of mixture and place under preheated broiler 1 to 2 minutes, until top is lightly browned and bubbly.

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