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Add a photoServings: 12
Ingredients
- 8 c. heavy cream
- 16 x Large eggs beaten
- 3/4 c. brown sugar divided
- 1 1/2 ounce Tabasco brand Pepper Sauce (2 tbspns plus 2 tspns)
Directions
- To prepare the creme brulee, heat cream and Tabasco brand Pepper Sauce in a double boiler. Temper Large eggs and add in slowly, stirring continuously. Add in 4 ounces sugar and stir till mix coats the back of a spoon. Pour 7 1/2 ounces of creme brulee into each 5-inch ramekin. Chill over night till hard.
- Top each creme brulee with 1/2 oz brown sugar and caramelize with an open flame till a candy shell forms over the top. Serve immediately.
- For each serving, serve one ramekin of creme brulee.
- This recipe yields 12 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 163g | |
| Recipe makes 12 servings | |
| Calories 423 | |
| Calories from Fat 319 | 75% |
| Total Fat 36.16g | 45% |
| Saturated Fat 20.47g | 82% |
| Trans Fat 0.0g | |
| Cholesterol 388mg | 129% |
| Sodium 149mg | 6% |
| Potassium 171mg | 5% |
| Total Carbs 16.25g | 4% |
| Dietary Fiber 0.0g | 0% |
| Sugars 13.94g | 9% |
| Protein 9.97g | 16% |
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