Ingredients Directions
Serves
4
1. Whisk the egg, egg yolks, and sugar
together in a pan.
2. Bring the cream to a boil.
3. Add 2 tbsp. of the hot cream to the egg
mixture and stir.
4. Add the vanilla and stir.
5. Preheat the oven to 275° F.
6. Strain the mixture and divide it into four
Copper Eggs.
7. Place the Copper Eggs on a baking
sheet. Place the baking sheet in the oven.
Bake at 275° F for 20–25 mins.
8. Let the mixture cool completely
and then refrigerate for at least 4 hrs.
9. Sprinkle a thin layer of sugar over
the custard and brûlée it with a torch.
10. Serve immediately with raspberries.
1 large egg
2 egg yolks
1
/
3
cup sugar
½ cup heavy cream
½ tsp. vanilla extract
Crème Brûlée
21
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