Brown sugar crème brûlée

Baking & Dessert
Written By ANNA Test Kitchen

Recipe & Food Styling Marisa Curatolo, Photography Cory Aronec

3 egg yolks

1 egg

½ cup sugar

1 ½ cups 35% cream

½ cup milk

1 teaspoon vanilla

½ cup packed brown sugar

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Preparation

Preheat oven to 300°F. In medium bowl, whisk together egg yolks, egg and sugar until smooth; set aside. In small saucepan, heat cream, milk and vanilla over medium heat. Remove and slowly pour hot cream mixture into egg mixture, whisking constantly to temper eggs. Strain mixture through fine-mesh sieve into clean bowl. Cool bowl over ice bath, whisking constantly to prevent film from forming.

Preheat oven to 300°F. Pour custard mixture into 6 ramekins. Place into baking pan containing ½ inch of water. Bake for 35 to 45 minutes or until custard jiggles slightly when shaken. Chill 2 hours. Dust tops with brown sugar. Place under broiler for 1 to 2 minutes, or until sugar melts and turns golden brown.

ANNA Test Kitchen

Although the magazine was launched in Mari Loewen’s Canadian home kitchen where it remained for 10 years, as the brand grew many incredibly talented folks were involved in the success of ANNA Magazine. To name a few, Creative Director, Segun Olude; Art Director, Shannon Dewy; Prop Stylist, Kari Wardrop, Recipe Developer & Food Stylist, Marisa Curatolo; Copywriters Tara Kaprowy and Erin Lancione, and many friends, sponsors and advertisers. As the brand transitioned into the digital world, many more were involved. Thank you to all of them.

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