This Creme Brulee is made with creamy vanilla custard and topped with delicious caramelized brown sugar.
Author: In the Kitchen with Jonny
In a heavy-bottomed saucepan over medium heat, add
Heavy Cream (3 cups)
Vanilla Extract (1/2 Tbsp)
. When mixture starts to form bubbles, remove it from the heat.
In a mixing bowl, add
Caster Sugar (1/2 cup)
. Whisk together.
Add the heavy cream mixture very slowly to the egg mixture, whisking as you go. Pass the cream through a strainer into a clean mixing jug. Use a spoon to skim any bubbles from the top of the mixture.
Arrange ramekins in a baking pan filled halfway with hot water. Divide
Nutella® (1/4 cup)
evenly into the bottom of each ramekin. Pour the cream mixture over top.
Bake at 300 degrees F (150 degrees C) for 40-45 minutes, or until creme brulee is set but jiggly in the center.
Place creme brulee in fridge for 2-3 hours.
Brown Sugar (1/4 cup)
, spreading the sugar into an even layer.
Cook the creme brulee under the broiler on high until brown sugar has caramelized and hardened.
Serve and enjoy!
Nutrition Per Serving
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