This is waay more than 6 - 7oz ramekins of custard. Think about it. 4 cups = 36 ounces. 4 cups of heavy cream plus 7 egg yolks is going to be a lot more than 36 ounces
This IS the best Crème Brule recipe ever. I do believe that the secret to dessert is small portions though, so I used every oven-proof little dish I had, and made the six portions into fourteen portions. Then, just a scant teaspoon of sugar is needed to brule on the top. It is March and strawberry season in California, so I do a tiny chop of fresh strawberries for over the brule.
Rating: 5 stars
Martha's, Creme Brulee recipe is our absolute favorite...pure heaven, and so easy to make! It is gone immediately, and our very spoiled dogs beg for their portions! :) firstname.lastname@example.org Fairbury, IL