INGREDIENTS:

• 2 cups heavy cream

• 1/4 cup sugar   

• 1 pinch salt

• 2 teaspoons vanilla extract 

• 5 egg yolks

 

• 4 tablespoons white sugar 

 

 

 

DIRECTIONS:

 

Preheat oven to 300 degrees.  

 

Bring a large pot of water to a boil.

 

In a saucepan, whisk together the cream, 1/4 cup sugar, and salt.

Set over medium heat, and warm until steam rises from the surface.

 

In a separate bowl, whisk together the egg yolks and vanilla.

 

When the cream is hot, ladle a little bit into the egg yolks while whisking quickly.

Ladle in a bit more to bring the yolks up to a high temperature without scrambling them.

Whisk the yolk mixture into the rest of the cream.

Ladle into the ramekins.

 

Place the filled ramekins in a large baking dish.

Place in the oven, and pour boiling water carefully into the baking dish

until it comes half way up the sides of the ramekins.

Cover the dish loosely with aluminum foil.

 

Bake for 35 to 40 minutes in the preheated oven, just until the custard is set.

Remove from oven, and allow to cool for 45 minutes.

 

Refrigerate for 4 to 6 hours.

 

Sprinkle the tops of each creme brulee with sugar until evenly coated.

Place ramekins onto a baking sheet, and place under the broiler

until the sugar bubbles and turns a light caramel brown.

 

Serve immediately.

 

Serves 4

 

 

 

 

 

 

INGREDIENTS:

• 1 quart heavy cream

• 1/2 cup sugar

• 2 teaspoons vanilla extract

• 9 egg yolks   

• 1/2 cup chocolate chips

  

• 2 tablespoons white sugar, or as needed

 

 

 

DIRECTIONS:

 

Preheat oven to 325 degrees.  

 

Set 6 (6 ounce) ramekins on a baking sheet.

 

Pour cream, sugar, and vanilla into a saucepan, and place over medium heat.

Stir to dissolve the sugar, and heat until it begins to simmer,

then remove from heat.

 

Place egg yolks in a large bowl, and slowly whisk in the hot cream mixture,

about 2 tablespoons at a time,

until you have added approximately a cup of cream to the yolks.

 

Pour in the remaining cream, and whisk until smooth.

Stir in the chocolate chips, and set aside for 5 minutes.

 

Stir the mixture until the chocolate is smooth and evenly distributed.

 

Pour into ramekins, and bake in preheated oven until the center is just set, 15 to 20 minutes.

 

Remove from oven, and allow to cool for 45 minutes.

 

Place in the refrigerator, and chill until cold, about 6 hours.

 

Sprinkle the tops of each creme brulee with sugar until evenly coated.

Place ramekins onto a baking sheet, and place under the broiler

until the sugar bubbles and turns a light caramel brown.

 

Serve immediately.

 

 

Serves 6

 

 

 

 

INGREDIENTS:

• 4 cups heavy cream 

• 2 teaspoons vanilla extract

• 16 egg yolks

• 1/4 cup brown sugar 

• 3/4 cup white sugar 

• 1 teaspoon ground cinnamon

• 1/4 teaspoon salt   

• 1/4 teaspoon ground ginger

• pinch ground cloves 

• 1 cup canned pumpkin puree

 

• 1/4 cup white sugar   

 

DIRECTIONS:

 

Preheat oven to 325 degrees.  
 

Heat the cream and vanilla in a large, heavy-bottomed saucepan over medium heat.

Bring to a simmer.

 

Whisk together the egg yolks, brown sugar, white sugar, cinnamon, salt, ginger,

cloves, and pumpkin in a bowl.

 

Slowly pour 1 cup of the cream mixture into the egg mixture, stirring continually.

Then pour the entire egg mixture into the saucepan; whisk briskly for 1 minute.

 

Arrange ramekins on a baking sheet.

Pour the mixture into ramekins.

 

Bake in preheated oven until set, about 15 minutes.

 

 Remove from oven, and allow to cool for 45 minutes.

 

Place in the refrigerator, and chill until cold, about 6 hours.

 

Sprinkle the tops of each creme brulee with sugar until evenly coated.

Place ramekins onto a baking sheet, and place under the broiler

until the sugar bubbles and turns a light caramel brown.

 

Serve immediately.

 

 

Serves 12