This is a classic french dessert, dating back to the 1600s, first printed in a cookbook which was served at the Palace of Versailles. It is still enjoyed by the Royals in Buckingham Palace, but who doesn’t love cracking the crust?
Quintessential Crème Brûlée
- 6 large eggs
- 3 cups 35% cream
- 1 pod vanilla
- 1 pinch nutmeg
- 1/4 cup brown sugar or substitute
- 1/4 cup white sugar or substitute
- Whisk the eggs and sugar, adding a pinch of nutmeg and salt.
- Using a saucepan that fits into a double boiler, add cream and vanilla pod and heat to scalding.
- Gradually add the eggs then place the pan on top of the double boiler. Heat and stir continuously until the mixture coats the back of a spoon. Be careful the mixture doesn't boil.
- Remove the pan and place in a bowl of ice to cool, stirring frequently.
- Pour the custard into one large oven proof dish or individual ramekins. Sprinkle brown sugar on top so that no custard shows. Place the dish(es) on a cookie sheet.
- Set your oven to grill, and move the oven rack to the highest point. Place the cookie sheet on the rack and watch carefully to ensure the mixture browns, but does not burn.
- Serve cold.