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- Place the whole eggs egg whites and sugar in a electric mixture on medium speed until slightly thick. In the main time, scald the cream milk in a saucepan until hot but not boiling. Reduce the speed of the mixture to low speed, add the cream milk to the egg mixture slowing
- stirring gently being careful you don't want it to curdle add the vanilla
- extract. Place the ramekins in a baking pan add the mixture and carefully pour hot
- water into the pan half way up the side of the ramekins, bake for 35 to 40 minutes at 300 degrees F until slightly firm. Remove the ramekins from the water bath. Cool to room temperature, cover
- and refrigerate for at least four hours. When ready to serve sprinkle
- about a table spoon brown sugar over the top of the creme brulee
- light the blow torch and hold it a few inches away from the sugar
- the sugar will start to bubble until caramelized and brown, garnish
- with mint leave and powder sugar.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 200g | |
| Recipe makes 6 servings | |
| Calories 385 | |
| Calories from Fat 193 | 50% |
| Total Fat 21.82g | 27% |
| Saturated Fat 12.1g | 48% |
| Trans Fat 0.0g | |
| Cholesterol 249mg | 83% |
| Sodium 110mg | 5% |
| Potassium 209mg | 6% |
| Total Carbs 38.73g | 10% |
| Dietary Fiber 0.0g | 0% |
| Sugars 38.24g | 25% |
| Protein 8.98g | 14% |
