Creamy Caramel Creme Brulee Dessert

Instructions

1. 1

   Preheat oven to 325°F. In a large saucepan, heat the whipping cream and half-and-half until bubbles form around the sides of the pan, then remove from heat. In a bowl, whisk the egg yolks, 1 cup of sugar, caramel extract, and salt until blended but not foamy. Slowly stir the hot cream mixture into the egg yolk mixture.

2. 2

   Place an ungreased broiler-safe 13x9-inch baking dish in a larger baking pan. Pour the egg mixture into the baking dish. Place the pan on the oven rack and add very hot water to the larger pan, filling it up to within 1 inch of the top of the baking dish. Bake for 40-50 minutes, until the center is just set and the top appears dull. Immediately remove the dish from the water bath and let it cool on a wire rack for 1 hour. Refrigerate until cold.

3. 3

   Mix the brown sugar and remaining 1/3 cup of sugar. To caramelize the topping with a kitchen torch, sprinkle the custard evenly with the sugar mixture. Hold the torch flame about 2 inches above the custard surface and rotate it slowly until the sugar is evenly caramelized. Serve immediately or refrigerate for up to 1 hour.

4. 4

   Alternatively, to caramelize the topping using a broiler, let the custard stand at room temperature for 30 minutes. Preheat the broiler. Sprinkle the custard evenly with the sugar mixture. Broil 3-4 inches from the heat until the sugar is caramelized, about 2-3 minutes. Serve immediately or refrigerate for up to 1 hour.