Very soft custard contrasts deliciously with a crunchy brown sugar glaze and is delectable spooned over fruit. This elegant, rich and creamy delight is one of Betty’s Best, a classic served in the Betty Crocker Dining Room.
Looking for a firmer custard more like the crème brûlée you enjoy in restaurants? After broiling the sugar in step 5, refrigerate the custard for at least 8 hours.
Gradually stirring hot cream into the egg mixture dilutes and warms the mixture before adding it to the hot cream. This prevents the egg mixture from immediately cooking and separating.
Spice things up! Try mixing the brown sugar with 1/4 teaspoon ground nutmeg before sprinkling over the custard.
Do not use glass custard cups or glass pie plates because they cannot withstand the heat from broiling and may break.
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