Caramel Creme Brulee
I love Better than Sex in Key West. They have the best desserts ever! So, I have recreated my favorite; “Team Cream”. It is a smooth creme brûlée with a caramel topping. It truly is the show stopper when I serve it for dessert!
Beat egg yolks, sugar and vanilla in a bowl until thick and creamy.
Pour cream and milk into saucepan and stir over low heat until it almost comes to a boil. I use milk here because a pint is only 2 cups and I really have no other need for heavy cream. So, I usually buy a pint of heavy cream and then use milk for the other 1/2 cup. Remove the cream/milk mixture from the heat immediately. Slowly incorporate the cream/milk into the egg mixture; careful not to scramble the eggs.
Pour mixture into the top of a double boiler. Stiver over simmering water until mixture lightly coats the back of a spoon, about 3 minutes. Sometimes this takes a little longer, just be patient. I don’t have a fancy double boiler, I simply use a saucepan with a glass bowl on top. Works just fine. Remove from heat and pour into ramekins.
Bake in a 300 degree oven for 30 to 40 minutes; until set. You will know they are set when you insert a knife into the mixture and it comes out clean.
Let cool and then chill in the refrigerator for about 2 hours. If its going to be longer, place a piece of plastic wrap over the top of the creme brûlée so a skin doesn’t form.
When ready to serve, pour a thin layer of caramel sauce over top and garnish with whipped topping.
6 egg yolks
4 tablespoons sugar
1 teaspoon vanilla
2 cups heavy cream (one pint)
1/2 cup milk (you can replace this with heavy cream; if you have it on hand)
Caramel ice cream topping