Buttermilk Creme Brulee: Sweet, Tangy & Fabulous!

/ Sunday, October 12, 2008

Feast your eyes on this, Buttermilk Creme Brulee. We're talking tangy buttermilk custard with a thick caramelized top...the crunch, the silkiness, the deliciousness! 


BUTTERMILK CREME BRULEE

1/4 cup butter, softened 
1 1/3 cups white sugar 
4 eggs 
1 tsp vanilla 
2 tablespoons All Purpose flour 
3/4 Buttermilk 
Sugar for topping 


In a large mixing bowl mix  1/4 cup softened butter  with 1 1/3 cups white sugar. Beat until creamy. Add eggs one at a time, beating until yellow disappears. Mix in vanilla, then 2 tablespoons flour. Combine thoroughly then pour in buttermilk, beating until smooth. Pour the custard into ramekins and place the ramekins in a shallow baking dish or pyrex. Prepare a water bath by pouring about an inch of boiling water around the ramekins. Bake at 325 for 30 minutes or until the custard is set. Remove the custards from the water bath, sprinkle the tops with sugar and broil until a caramelized crust has formed. (I turned the broiler up to 450 degrees or so) If you have a fancy kitchen torch, more power to ya! Whip that baby out and brulee your creme brulee tableside. Enjoy! 



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