Creme Brulee Spoonfuls
Serves: 2
Darlene Legros
1 January 1970
Based on User reviews:
47
Spice
46
Sweetness
47
Sourness
38
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
Directions:
1
Preheat the oven to 300 degrees F
2
Heat the cream, half-and-half, vanilla bean, and 5 spice powder in a medium saucepan over medium heat just to a boil
3
Immediately turn off the heat
4
Set aside to infuse for 10 minutes
5
Whisk the egg yolks with the sugar in a large bowl just until combined
6
Whisking constantly, gradually pour in the hot cream mixture
7
Strain the mixture into an 8 by 8-inch ovenproof baking pan and smooth over
8
Place the pan in a hot water bath
9
Bake in the center of the oven until set but not too firm (it will cook a little more as it cools), 20 to 25 minutes
10
Remove from the water bath and let cool 15 minutes
11
Tightly cover with plastic wrap, making sure the plastic does not touch the surface of the custard
12
(The recipe can be made up to this point and kept refrigerated up to 3 days in advance
13
) Up to 4 hours before serving, fill Asian soupspoons with the chilled cooked custard by scooping each spoon into the pan of custard
14
Round the tops with a small spatula, or a butter knife
15
Keep cold
16
Right before serving, sprinkle the entire surface with a layer of coarse sugar and place on a baking sheet
17
Repeat with the remaining spoons
18
Torch or broil the spoons until the sugar is melted and well browned
19
Let cool 1 minute before serving