How to with Halley- Pot O' Gold Creme Brûlée

Remember last year on WBTW News Channel 13's Budget Gourmet when 

I introduced this super easy, delicious, and festive version of Creme Brûlée? In case you forgot the recipe, here is a reminder. 

Halley May’s Pot of Gold Crème Brûlée 

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

 

1. Preheat oven 325 degrees.
2. 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.
3. 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.
4. Bake about 45 minutes to an hour.  When knife comes out mostly clean, custard is finished.
5. 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.
6. Set oven to Lo Broil unless using a crème brulee torch
7. Sprinkle a thin layer of colored sugar (available at most craft stores) or colored sprinkles in the style of a Rainbow on top.
8. 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.
9. 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.
10. Enjoy!  Happy St. Patrick’s Day! 

I hope you guys enjoy this recipe! Feel free to follow me on Facebook for more fun, easy, and fabulous ideas! 

http://www.Facebook.com/HalleyMurrowCastleberry

Xoxo,

Halley May