Craig Claiborne

Crème Brûlée

Preparation info

  • Six

    servings.
    • Difficulty

      Easy

Appears in
Craig Claiborne’s Kitchen Primer
Craig Claiborne’s Kitchen Primer

By Craig Claiborne

Published 1969

  • About

One of the most universally admired desserts in the world is the crème brûlée, or “burnt cream,” of French cooking. It is unbelievably easy to make, and this is the simplest of recipes.

Ingredients

  • 3 cups heavy cream
  • 6 tablespoons granulated sugar
  • 6

Method

  1. Preheat the oven to 300 degrees.

  2. Pour the cream into a heavy saucepan and place it over low heat, preferably on an asbestos pad or “Flame Tamer.” Add the granulated sugar and heat, stirring constantly, until the sugar dissolves and the cream