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Custard Brûlée
The recipe for this soft-set custard is from pullet farmers Andy and Bonnie DeWeerd of Tavistock, Ontario. With its caramelized sugar crust, this dessert looks like crème brûlée. Not only is it simple and delicious, but it can be made ahead.
Calories 180kcal
Ingredients
- 3 Eggs
- 1/4 cup Granulated Sugar
- 2 cups Half and Half Cream (10% MF)
- 1 tsp Vanilla Extract
- 4-6 tsp Brown Sugar
Instructions
1) Whisk together eggs and sugar in a small bowl; set aside.
2) Heat cream in a saucepan over medium-low heat until bubbles form around edge (will look like foam). Remove from heat; gradually whisk about ½ cup (125 mL) half & half into egg mixture.
3) Whisk egg and half & half mixture into remaining cream in saucepan. Return saucepan to stovetop. Stir constantly, over medium-low heat, until mixture thickens slightly, about 7 to 9 minutes. (Do not overcook or custard may become curdled-looking). Remove from heat; stir in vanilla extract.
4) Pour or ladle custard into four 7 or 8 oz (220 or 250 mL) ramekins or custard cups, or six 4 oz (125 mL) ramekins or custard cups. Let cool, then cover and store in the refrigerator for a few hours or overnight. Custard will thicken a little more as it cools.
5) Just before serving, sprinkle 1 tsp (5 mL) brown sugar over top of each custard. Use a mini butane torch to melt and caramelize the sugar. Or place the custards briefly under the broiler, watching closely, until tops are lightly browned.
Notes
Tips:
- If desired, instead of pouring into individual ramekins and caramelizing, custard can be chilled in a medium bowl, and then spooned over fruit or cake.
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