Tuesday, April 26, 2011

Crème Brûleggs

This recipe fell from Heaven and dropped into my lap just in time for Easter dinner.  (Okay, it actually popped up on my Facebook news feed when Julie from Dinner with Julie posted it.)  It is rich and decadent, yet incredibly simple to make.  And it's got a huge "wow" factor!

CRÈME BRÛLEGGS (makes 4-5)
5 large egg yolks
6 tbsp. sugar
2 c. whipping cream
1 tsp. vanilla
8-10 mini Cadbury Creme Eggs
sugar (about 1/4 c.)

Whisk egg yolks and sugar.  Add whipping cream and vanilla and mix to combine.  Put 2 mini Cadbury eggs in each ramekin.  Pour the mixture into each ramekin (you should have just over 1/2 c. in each one if you use 4 ramekins, or just under 1/2 c. if you use 5 ramekins.) Set the ramekins in a baking dish with an inch or two of water in it.  Bake at 325 F for 45 minutes.  When you remove them from the oven, they should be jiggly but the top should be set.  Allow them to cool  and then refrigerate overnight.  Remove from the fridge and sprinkle a layer of sugar over each one.  Place under the broiler for a few minutes until the sugar is golden brown (or use a mini blowtorch if you have one.)  Allow them to cool at room temperature before serving.
Fresh out of the oven!

I wasn't sure how these would turn out, but I made a triple batch and took 16 of them to an Easter supper.  (Hey, why not?)
I thought the custards looked a little too firm, but once I put them under the broiler and created that signature crackly sugar topping, they looked pretty darn good.  When we cracked into them after supper, I was pleasantly surprised to see a creamy, smooth custard underneath.  The Cadbury egg stayed intact until you cut into it, and then its ooey-gooey goodness seeped out into the custard.  It was sweet, and sinful, and oh-so-good!!  I can't wait to play around with this recipe and create some new crème brûlée magic!
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