“How to with Halley’s” Halley Murrow Castleberry stopped by to make ” Halley May’s Pot of Gold Crème Brulee”
Ingredients:
5 Egg Yolks
2 cups heavy cream
½ cup granulated sugar
1 ½ tsp. vanilla extract
gold flakes (available at most craft stores)
red, orange, yellow, blue, purple colored sugar or sprinkles for topping
5 Egg Yolks
2 cups heavy cream
½ cup granulated sugar
1 ½ tsp. vanilla extract
gold flakes (available at most craft stores)
red, orange, yellow, blue, purple colored sugar or sprinkles for topping
- Preheat oven 325 degrees.
- Lightly whisk together egg yolks and ½ cup sugar until creamy. Add vanilla, gold flakes (I use plenty but use your own discretion), and cream and gently stir until mixed. Be careful not to over mix.
- Place unfilled ramekins in casserole dish and fill dish with water until water is about half way up sides of ramekins. Pour mixture into ramekins.
- Bake about 45 minutes to an hour. When knife comes out mostly clean, custard is finished.
- Remove ramekins from the casserole dish using a spatula and allow to cool for about 15 minutes. Place in refrigerator if desired for about an hour for additional cooling.
- Set oven to Lo Broil unless using a crème brulee torch
- Sprinkle a thin layer of colored sugar (available at most craft stores) or colored sprinkles in the style of a Rainbow on top.
- Place ramekins back into the casserole dish and add cold water and ice cubes until the water doesn’t quite reach half way up the sides of the ramekins.
- Place baking dish with ramekins under the broiler in the oven for 3-5 minutes until the sugar has melted. If you have a crème brulee torch, you can skip this step and use that instead.
- Enjoy! Happy St. Patrick’s Day!