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Crème Brûlée
- Yield:
12
servings, 6 ounces each - Difficulty
Medium
By Bo Friberg
Published 1989
One could easily argue that even though they have many similarities, crème brûlée is, in several ways, the opposite of crème caramel. These small cholesterol bombs use all heavy cream and additional egg yolks (as opposed to milk and whole eggs in the other); the sugar goes on the top instead of the bottom; and the sugar is caramelized after the custards are baked—unlike crème caramel, where the sugar is caramelized first, then poured on the bottom of the molds before the custard is added an
Ingredients
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Components
- Crème Brûlée
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4-5 days storage once cooked ?! 3 day max for anything with dairy in it
Checking the latest info at foodsafety.gov, the USDA recommends no more than 3 to 4 days refrigerated storage for baked custards to maximize food safety. However, the USDA also recommends that eggs always be cooked "until yolk and white are firm". Those who are happy to eat soft-boiled eggs may decide that creme brulée refrigerated for 5 days also offers an acceptable level of risk.