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Creme Brulee

This lightened-up classic from out Test Kitchen is smooth and creamy with a pleasant vanilla flavor. Instead of broiling the sugary sauce on top, we used a foolproof stovetop method so the custard is evenly coated.
  • Total Time
    Prep: 15 min. Bake: 25 min.
  • Makes
    5 servings

Ingredients

  • 2/3 cup sugar, divided
  • 2 large eggs
  • 2 large egg whites
  • 1-1/2 cups 2% milk
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 3 tablespoons water

Directions

  • In a bowl, whisk together 1/3 cup sugar, eggs, egg whites, milk, vanilla and salt; pour into five 6-oz. custard cups. Place cups in a baking pan. Fill pan with boiling water to a depth of 1 in. Bake, uncovered, at 325° for 25-30 minutes or until a knife inserted in the center comes out clean. Remove from water bath. Cool for 10 minutes and refrigerate.
  • Before serving, in a heavy saucepan over medium heat, heat water and remaining sugar until sugar is melted. Do not stir. When sugar is melted, continue to cook until syrup is golden, about 5 minutes, swirling pan occasionally. With a spoon, quickly pour over custards, tilting cups to coat custard with syrup. Serve immediately. Refrigerate leftovers.
Nutrition Facts
1 each: 183 calories, 3g fat (2g saturated fat), 91mg cholesterol, 150mg sodium, 31g carbohydrate (0 sugars, 0 fiber), 7g protein. Diabetic Exchanges: 2 starch, 1 lean meat.

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Reviews

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Average Rating:
  • Corey
    Feb 22, 2020

    zero stars based on your broken site that renders the recipe almost completely inaccessible? when viewing the page source, there's so much unnecessary crap jammed into the layout as to make you come off kinda shady. come on, guys.

  • angieact1
    Jan 11, 2014

    This was a hit with my husband. We are on a healthy diet and this fit the bill.

  • hicksy
    Nov 15, 2008

    I have been baking this for the recommended time and it is still not done. Does it need to be cooked on the stove first, like other creme brulee recipes?

  • mary therese
    Oct 6, 2008

    We usually cook the caramel in the same pan that we pour, later on, the cream in. Then we follow the same procedure of putting the tray in the oven. this will make the unique taste of the caramel blend in with the cream. Try it, you won't regret it.