Type what you have

Ingredients

• ✓ heavy cream
• cooking spray
• margarine
• brown sugar
• biscuit dough
• cinnamon

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as Bundt) with cooking spray.
2. 2 Melt margarine in a saucepan over medium-low heat. Stir cream and brown sugar into melted margarine until sugar dissolves, 2 to 3 minutes. Remove saucepan from heat.
3. 3 Spread 1 can of biscuit dough into the bottom of the prepared tube pan; sprinkle with cinnamon. Layer 1 more can biscuit dough into the tube pan and sprinkle with cinnamon. Layer last can biscuit dough into tube pan. Pour margarine mixture over biscuit dough.
4. 4 Bake in the preheated oven until biscuits are slightly browned, about 20 minutes. Let biscuits cool 5 to 10 minutes in pan. Turn pan upside-down onto a serving plate and remove pan.

By duboo

Ingredients

• ✓ heavy cream
• russet potato
• butter
• salt
• sugar
• all-purpose flour

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line an oven-safe skillet or baking pan with aluminum foil.
2. 2 Poke potato skin all over with a knife; place in the prepared skillet.
3. 3 Cook in the preheated oven until very tender and easily pierced with a knife, about 1 hour. Set aside until cool enough to handle but still very warm.
4. 4 Scoop potato flesh into a bowl; mash with the back of a spatula until smooth and no lumps remain. (You can also use a potato ricer.) Add butter; stir until melted and combined. Stir in cream, salt, and sugar until smooth. Cover bowl; refrigerate until chilled, about 2 hours.
5. 5 Stir in flour, in several additions, until dough can be kneaded by hand, adding enough flour to form a soft, but not too sticky, dough. You need to be able to roll it out fairly thin without it falling apart.
6. 6 Wrap dough with plastic wrap; refrigerate until chilled, about 1 hour.
7. 7 Divide dough into 8 portions. Dust each portion with flour and roll out on a well-floured kitchen towel to 1/8-inch thick, or thinner.
8. 8 Heat a very lightly buttered nonstick skillet over medium-high heat. Add 1 lefse; cook, poking surface lightly with a fork, until golden brown blisters form, 2 to 3 minutes per side. Transfer to a plate; keep covered with a towel. Repeat with remaining lefse; stack onto plate. Serve warm.

By John Mitzewich

Ingredients

• ✓ heavy cream
• dinner roll
• cooking spray
• white sugar
• brown sugar
• cinnamon
• butter
• apple
• raisin
• cream cheese
• confectioners sugar
• vanilla extract

Instructions

1. 1 Put frozen rolls on a baking sheet, spray a piece of plastic wrap with cooking spray and place over rolls. Let rise until doubled in size, about 3 hours.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners.
3. 3 Mix white sugar, brown sugar, and cinnamon together in a bowl. Place melted butter in a small bowl.
4. 4 Grab approximately 1 tablespoon of thawed and risen dough and roll into a ball. Dip the ball in the melted butter and roll in the cinnamon-sugar mixture. Repeat to fill each muffin liner with 3 buttered and sugared dough balls.
5. 5 Combine apples and raisins in a bowl. Sprinkle about 1 teaspoon apple-raisin mixture over each muffin.
6. 6 Bake in the preheated oven until golden brown, about 25 minutes.
7. 7 Beat cream cheese, confectioners' sugar, whipping cream, and vanilla extract together in a bowl until glaze is smooth, 3 to 5 minutes. Drizzle glaze over muffins.

By Culinary Envy

Ingredients

• ✓ heavy cream
• buttermilk

Instructions

1. 1 Gather all ingredients.
2. 2 Combine cream and buttermilk in a glass jar. Cover tightly with cheesecloth (or any breathable material) and let sit at room temperature (70 to 75 degrees F (21 to 24 degrees C)) until thickened, about 24 hours.
3. 3 Stir mixture, then screw on the lid.
4. 4 Refrigerate for 24 hours before using.

By John Mitzewich

Ingredients

• ✓ heavy cream
• buttermilk

Instructions

1. 1 Mix together buttermilk and heavy cream. Let sit at room temperature for six to eight hours.
2. 2 Cover and refrigerate for at least 24 hours before serving.

By Donna

Ingredients

• ✓ heavy cream
• bittersweet chocolate
• rum

Instructions

1. 1 Gather all ingredients.
2. 2 Place chocolate in a medium mixing bowl.
3. 3 Heat cream in a small saucepan over medium heat. Bring just to a boil, watching very carefully because if it boils for even a few seconds, it will boil out of the pot.
4. 4 As soon as the cream comes to a boil, pour it over the chocolate in the mixing bowl. Whisk until chocolate has melted and mixture is smooth, then stir in rum.
5. 5 To use ganache as a cake glaze, cool slightly, 5 to 10 minutes. Start pouring glaze at the center of the cake and work outward.
6. 6 For a fluffy frosting or chocolate filling, allow it to cool until thick (up to 1 hour in the refrigerator), and then whip until light and fluffy. Apply it with a spatula like a conventional frosting.

By INGRIDEVOGEL

Ingredients

• ✓ heavy cream
• sugar
• brown sugar

Instructions

1. 1 In a large microwave-safe bowl, stir together the white sugar, brown sugar and cream. Cook at full power for 10 minutes, stirring twice. Let stand for 5 minutes.
2. 2 Use an electric mixer on low speed to beat the mixture for 4 minutes. Pour into a buttered 8 inch square glass baking dish. Refrigerate for 1 hour or until firm. Cut into squares when set.

By LaMammaDi

Ingredients

• ✓ heavy cream
• vanilla extract
• egg yolk
• white sugar

Instructions

1. 1 Gather all ingredients.
2. 2 Heat cream and vanilla in a small heavy saucepan over medium heat until bubbles form at the edges.
3. 3 While cream mixture is heating, whisk together egg yolks and sugar in a large bowl until smooth.
4. 4 Slowly pour 1/2 cup hot cream mixture into egg yolk mixture, whisking constantly. Gradually add egg yolk mixture back to remaining cream mixture in the saucepan, whisking constantly. Continue to cook, stirring constantly, until mixture coats the back of a spoon.
5. 5 Serve and enjoy!

By Sara

Ingredients

• ✓ heavy cream
• semisweet chocolate chip
• coffee
• vanilla extract

Instructions

1. 1 Place chocolate chips in a large bowl.
2. 2 Heat 1/2 cup cream in a small saucepan over medium-high heat until it begins to rise and foam, watching carefully so it doesn't spill over, 3 to 5 minutes. Pour over chocolate chips and cover for 1 minute.
3. 3 Remove cover and slowly stir with a spatula until smooth. Stir in hot coffee and vanilla extract until all chocolate has melted.
4. 4 Whip remaining 1 cup cream in a chilled glass or metal bowl with an electric mixer until soft peaks form. Gently fold cream into chocolate mixture until combined.
5. 5 Spoon into glasses and refrigerate until firm, at least 3 hours.

By Stephanie Martins

Ingredients

• ✓ heavy cream
• egg yolk
• vanilla extract
• all-purpose flour
• granulated sugar
• salt
• butter

Instructions

1. 1 Whisk together egg yolks, cream, and vanilla in a small bowl until thoroughly combined; set aside. Process flour, sugar, and salt in a food processor until combined, about 3 seconds.
2. 2 Add butter and pulse until a coarse meal forms, about 12 pulses. Add egg mixture and pulse until mixture starts to clump together, 10 to 12 pulses. Dough will be crumbly but should hold together when squeezed.
3. 3 Transfer dough to a clean work surface, and press into a single mass. Divide dough evenly into 2 portions. Pat each half into a 1-inch-thick disk. Tightly wrap each dough disk in plastic wrap. Chill dough until firm, at least 2 hours or up to 24 hours.
4. 4 Place 1 dough disk on a lightly floured work surface. Let dough sit at room temperature 10 minutes to soften. Lightly grease removable bottom only of a 9 1/2-inch tart pan with butter. Roll dough to a 13-inch circle, dusting dough with flour as needed to prevent sticking. Brush off excess flour from dough.
5. 5 Carefully roll dough around rolling pin, then unroll over the prepared pan. Press dough into the bottom and up the sides of the pan, trimming any excess dough.
6. 6 Alternatively, press dough into pan without rolling. Patch any cracks with excess dough.
7. 7 Prick crust all over with a fork. Chill, loosely covered with plastic wrap, 1 hour.
8. 8 While tart shell chills, preheat oven to 350 degrees F (175 degrees C).
9. 9 Line crust with parchment and fill with pie weights or dried beans. Bake in the preheated oven until crust is golden around the edges, 15 to 20 minutes.
10. 10 Remove weights and parchment. Return to the oven and continue to bake until the bottom of crust is golden brown and looks dry, 10 to 15 minutes.
11. 11 Transfer tart shell to a wire rack and let cool completely, about 40 minutes.

By Elizabeth Mervosh

Ingredients

• ✓ heavy cream
• milk
• confectioners sugar
• egg white
• vanilla extract

Instructions

1. 1 Mix heavy cream with milk and beat until stiff. Fold in sugar, beaten egg white, and vanilla. Gently mix until all sugar is incorporated.

By Kit Gay

Ingredients

• ✓ heavy cream
• sugar
• egg yolk
• vanilla extract
• white sugar

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Whisk together cream and 3 tablespoons sugar in a microwave-safe bowl until combined. Cook in the microwave until warm, 1 to 2 minutes; whisk again to dissolve sugar. Whisk in egg yolks and vanilla until smooth.
3. 3 Pour cream mixture into 2 ramekins set in a roasting pan. Pour enough hot water into the pan to reach halfway up the sides of the ramekins.
4. 4 Bake in the preheated oven until custard is set but slightly jiggly in the center when shaken, about 50 minutes. Remove ramekins from hot water and chill in the refrigerator until cold, at least 2 hours.
5. 5 Sprinkle 1 tablespoon sugar evenly over the top of each dessert. Use a kitchen torch to melt and lightly toast sugar topping until brown and bubbly, about 30 seconds. Let sugar topping cool to harden before serving.

By sous-chef-jason

Ingredients

• ✓ heavy cream
• miniature marshmallow
• milk chocolate
• milk
• pie shell

Instructions

1. 1 Heat marshmallows, bar chocolate, and milk in a saucepan over low heat until marshmallows and chocolate are melted, stirring constantly. Cool completely.
2. 2 Beat heavy cream in a large bowl until stiff peaks form. Gently fold cooled chocolate mixture into whipped cream until well combined. Pour into pie shell. Refrigerate until set, about 3 hours.

By cookerboy2222

Ingredients

• ✓ heavy cream
• salmon
• egg
• salt
• black pepper
• dill

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Fill a small ramekin a third of the way with heavy cream. Add smoked salmon strips and egg white. Season with salt and pepper. Place ramekin into a casserole dish and pour enough boiling water into the casserole dish so it reaches about halfway up the ramekin.
3. 3 Bake in the preheated oven until egg white is just set, about 10 minutes.
4. 4 Remove casserole dish from the oven and carefully slide egg yolk into ramekin. Sprinkle with dill and bake until egg yolk is hot but still runny, 1 to 2 minutes.

By stella

Ingredients

• ✓ heavy cream
• egg yolk
• white sugar
• orange liqueur
• vanilla extract

Instructions

1. 1 Whisk egg yolks, cream, sugar, brandy-based orange liqueur, and vanilla extract in a small saucepan until smooth.
2. 2 Place saucepan over medium-low heat and cook, stirring constantly with a rubber spatula scraping the bottom, until the mixture is hot and thickens slightly, and a thermometer reaches 180 degrees F (82 degrees C), 8 to 10 minutes.
3. 3 Remove from heat, strain to remove any over-cooked particles of egg, and allow cool.

By John Mitzewich

Ingredients

• ✓ heavy cream
• sour cream
• brown sugar
• brandy
• sugar
• strawberry

Instructions

1. 1 Combine sour cream, brown sugar, and brandy in a bowl and mix to combine.
2. 2 Beat cream in a chilled glass or metal bowl using an electric mixer until frothy. Add white sugar gradually, continuing to beat until whipped cream is thick. Fold whipped cream into sour cream mixture and blend well. Serve with fresh strawberries.

By steph

Ingredients

• ✓ heavy cream
• shallot
• bay leaf
• black peppercorn
• white wine vinegar
• white wine
• butter

Instructions

1. 1 Place shallot, bay leaf, peppercorns, vinegar, and wine in a saucepan. Bring to a boil, then reduce heat to medium and continue simmering until only 2 tablespoons of liquid remain.
2. 2 Pour in heavy cream and bring to a simmer; simmer until the cream has reduced by half. Increase heat to medium-high, and rapidly whisk in the butter, piece, by piece until it has melted into the cream and thickened it. Strain the sauce through a mesh strainer to remove the spices. Serve immediately.

By Jay

Ingredients

• ✓ heavy cream
• white sugar
• egg yolk
• vanilla extract
• irish cream liqueur
• sugar

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C). Place 6 ramekins on a towel set in a roasting pan at least 3 inches deep.
2. 2 Stir together cream and sugar in a saucepan over medium heat, and cook until very hot, stirring until the sugar dissolves. Whisk together egg yolks, vanilla, and Irish cream until combined. Slowly add 1/3 of the hot cream, whisking it in 2 tablespoons at a time until incorporated. Once you have incorporated 1/3 of the cream, you can stir in the remaining hot cream without fear of the mixture curdling.
3. 3 Pour custard into the ramekins, then fill roasting pan with boiling hot water to come halfway up the sides of the ramekins. Bake in preheated oven until set, 50 to 60 minutes.
4. 4 Once the custard has set, place ramekins on a wire rack, and allow to cool to room temperature, about 1 hour. Cover, and refrigerate until cold, about 4 hours. Custards may remain refrigerated until ready to serve.
5. 5 Unwrap the custards, and sprinkle about 1 teaspoon of superfine sugar onto each. Gently shake the custards so the sugar coats the entire top surface, then tip the custards to a 45-degree angle and shake off excess sugar.
6. 6 Using a small hand torch, melt the sugar by making short passes over top of the custards with the flame not quite touching. Continue melting the sugar until it turns deep brown. Once the sugar has melted and turned to caramel, the cold custard underneath will harden the sugar into a crispy crust. Serve immediately. Alternatively, the sugar-dusted custards may be browned underneath the broiler in the oven.

By Grace Gutberlet

Ingredients

• ✓ heavy cream
• white sugar
• vanilla extract
• egg yolk
• chocolate chip
• white sugar

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Set 6 (6 ounce) ramekins on a baking sheet.
2. 2 Pour cream, sugar, and vanilla into a saucepan, and place over medium heat. Stir to dissolve the sugar, and heat until it begins to simmer, then remove from heat. Place egg yolks in a large bowl, and slowly whisk in the hot cream mixture, about 2 tablespoons at a time, until you have added approximately a cup of cream to the yolks. At this point, pour in the remaining cream, and whisk until smooth. Stir in the chocolate chips, and set aside for 5 minutes.
3. 3 Stir the mixture until the chocolate is smooth and evenly distributed. Pour into ramekins, and bake in preheated oven until the center is just set, 15 to 20 minutes. Remove from oven, and allow to cool for 45 minutes, then place into the refrigerator, and chill until cold, about 6 hours.
4. 4 Place oven rack in topmost position. Turn oven to Broil.
5. 5 Sprinkle the tops of each creme brulee with sugar until evenly coated, gently pour off excess sugar. Place ramekins onto a baking sheet, and place under the broiler until the sugar bubbles and turns a light caramel brown. Serve immediately.

By LSNEED62

Ingredients

• ✓ heavy cream
• milk chocolate
• water
• instant coffee powder
• vanilla extract
• sugar

Instructions

1. 1 Combine chocolate and heavy cream in a nonstick saucepan over medium heat. Stir until chocolate is melted and mixture is smooth.
2. 2 Mix in hot water, coffee powder, vanilla, and sugar. Continue to heat, stirring frequently, until fondue is smooth.

By Sara

Ingredients

• ✓ heavy cream
• butter
• chicken breast
• salt
• pepper

Instructions

1. 1 Melt 2 tablespoons butter in a large skillet over medium-high heat. Season chicken tenders with salt and pepper and sauté them in hot butter until golden on all sides, about 10 minutes. Add remaining 2 tablespoons butter, reduce heat to medium, and cook for 5 more minutes.
2. 2 Pour heavy cream into the skillet; simmer gently for 5 minutes, stirring occasionally, until sauce has thickened and chicken is cooked through. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Patty Pelfrey

Ingredients

• ✓ heavy cream
• white sugar
• all-purpose flour
• almond
• candied orange peel
• semisweet chocolate

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Blend the sugar and the cream. Stir in the flour, almonds and orange peel. Drop by teaspoonfuls onto a heavily creased and floured cookie sheet. Spread mixture into thin circles with a spatula.
3. 3 Bake at 350 degrees F (175 degrees C) just until the edges are light brown about 10 to 12 minutes. Let cool a few minutes before removing from the cookie sheet, cool.
4. 4 Chop the chocolate up into small pieces. Melt chocolate over low heat or in the microwave on medium for about 3 minutes. Turn the cooled cookies upside down and spread the bottoms with the melted chocolate. Let cookies stand at room temperature until chocolate is firm, at least 3 hours. Store in a covered container at room temperature or refrigerate.

By Robin Evert

Ingredients

• ✓ heavy cream
• egg yolk
• white sugar
• vanilla extract
• brown sugar

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C).
2. 2 Whisk egg yolks, 4 tablespoons white sugar, and vanilla extract in a mixing bowl until thick and creamy; set aside.
3. 3 Pour cream into a saucepan and stir over low heat until it almost comes to a boil.
4. 4 Whisk cream into egg yolk mixture; beat until combined.
5. 5 Pour mixture into the top pan of a double boiler. Stir over simmering water until mixture lightly coats the back of a spoon, about 3 minutes.
6. 6 Pour into a shallow heat-proof dish or individual ramekins.
7. 7 Bake in the preheated oven until custard is set but still slightly jiggly, about 30 minutes. Let cool to room temperature, then refrigerate until chilled, at least 1 hour or overnight.
8. 8 Turn the oven to broil.
9. 9 Combine remaining 2 tablespoons white sugar and brown sugar in a small bowl. Sprinkle mixture evenly over custard.
10. 10 Place dish under the broiler until sugar melts and caramelizes, about 2 minutes. Watch carefully so as not to burn.
11. 11 Allow to cool slightly, then refrigerate until custard is set again, about 10 minutes.

By Karen

Ingredients

• ✓ heavy cream
• egg yolk
• white sugar
• vanilla extract
• salt
• white sugar

Instructions

1. 1 Place a trivet in a multi-functional pressure cooker (such as Instant Pot); add 1 cup water.
2. 2 Heat heavy cream in the microwave until very hot, but not boiling, about 45 seconds.
3. 3 Whisk egg yolks, 2 1/2 tablespoons sugar, vanilla, and salt together in a mixing bowl. Add 2 tablespoons of the warm cream and whisk quickly. Slowly add in the remaining cream, stirring well. Pour the mixture into three 6-ounce ramekins.
4. 4 Cover ramekins with foil and place on the trivet, stacking if necessary. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
5. 5 Release pressure using the natural-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Check custard; it should jiggle around the edges but not be liquid; it will set up more as it cools. Let cool to room temperature, 15 to 30 minutes. Refrigerate for 4 hours.
6. 6 Top each custard with 1 teaspoon sugar. Heat sugar with a kitchen torch until caramelized, about 30 seconds. Serve immediately.

By Susan

Ingredients

• ✓ heavy cream
• white sugar
• salt
• vanilla extract
• egg yolk
• white sugar

Instructions

1. 1 Preheat oven to 300 degrees F (150 degrees C) and line the bottom of a large baking pan with a damp kitchen cloth.
2. 2 Bring a large pot of water to boil. While water is boiling, combine cream, 1/4 cup sugar and salt in saucepan over medium heat. Stir occasionally 4 to 5 minutes, until steam rises. In a medium bowl, beat egg yolks and vanilla until smooth. Pour hot cream into yolks, a little at a time, stirring constantly, until all cream is incorporated. Pour mixture into four 6 oz. ramekins.
3. 3 Place ramekins on towel in baking dish, and place dish on oven rack. Pour boiling water into dish to halfway up the sides of the ramekins. Cover whole pan loosely with foil.
4. 4 Bake 25 to 30 minutes in the preheated oven, until custard is just set. Chill ramekins in refrigerator 4 to 6 hours.
5. 5 Before serving, sprinkle 1 tablespoon sugar over each custard. Use a kitchen torch or oven broiler to brown top, 2 to 3 minutes.

By BHENGEN

Ingredients

• ✓ heavy cream
• butter
• potato
• swiss cheese
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Butter a shallow 1 1/2-quart baking dish.
2. 2 Spread mashed potatoes in the prepared baking dish.
3. 3 Whip heavy cream in a bowl until stiff; fold in Swiss cheese and add salt and pepper to taste. Spread over the potatoes.
4. 4 Bake in the preheated oven until the top is delicately brown, 25 to 30 minutes.

By Lorilee Perugini

Ingredients

• ✓ heavy cream
• bittersweet chocolate
• instant coffee
• salt
• sugar
• vanilla extract

Instructions

1. 1 Stir chocolate, instant coffee, and salt together in a medium bowl.
2. 2 Heat cream, sugar, and vanilla in a saucepan over medium heat, stirring constantly, until it just begins to simmer.
3. 3 Pour hot cream mixture over chocolate mixture; let sit for 1 minute.
4. 4 Whisk chocolate and cream mixture for 1 to 2 minutes, until combined.
5. 5 Pour mixture into four small espresso cups. Tap to remove any air bubbles. Chill thoroughly in the refrigerator for at least 4 hours.
6. 6 Serve topped with grated chocolate, or add lightly whipped cream and dust with cocoa powder.

By John Mitzewich

Ingredients

• ✓ heavy cream
• egg
• green onion
• salt
• black pepper
• pie crust
• camembert cheese

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Beat eggs in a medium bowl; add heavy cream, green onions, salt, and pepper and mix well. Pour into the crust.
3. 3 Slice Camembert thinly and add to the filling. Place tart on a baking sheet.
4. 4 Bake in the preheated oven until crust is golden and cheese is melted and a bit crunchy, about 25 minutes. Serve immediately.

By RoseKitty8

Ingredients

• ✓ heavy cream
• butter
• egg
• salt
• pepper
• chive
• parmesan cheese

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Rub the inside of a 6-ounce ramekin with butter. Pour cream into the ramekin, then crack eggs on top of cream without breaking yolks. Use a spoon to position yolks towards the center of the ramekin, then sprinkle with salt, pepper, chives, and Parmesan cheese.
3. 3 Bake in the preheated oven until whites of eggs have set and yolks are still soft, 12 to 15 minutes. Remove from oven, and allow to set for 2 to 3 minutes before serving.

By rd12498

Ingredients

• ✓ heavy cream
• egg yolk
• white sugar
• vanilla extract
• white sugar
• brown sugar

Instructions

1. 1 Gather the ingredients. Preheat the oven to 300 degrees F (150 degrees C). Move an oven rack to the lowest position.
2. 2 Whisk egg yolks, 1/4 white sugar, and vanilla together in a heatproof bowl until smooth. Bring cream just to a simmer in a saucepan over medium-low heat; gradually whisk hot cream into egg yolk mixture (a little at a time to prevent the mixture from scrambling), whisking continuously until combined.
3. 3 Bring a couple of inches of water to a simmer in a saucepan over medium-low heat; set the bowl with cream mixture over the saucepan to form a double boiler. Cook, gently stirring with a wooden spoon, until cream mixture thickens enough to easily coat the back of the spoon.
4. 4 Pour hot cream into a heat-proof baking dish or individual ramekins set on a rimmed baking sheet. Place in the preheated oven; bake until mixture sets but has a slight jiggle, about 20 to 30 minutes.
5. 5 Chill in the refrigerator for 2 hours.
6. 6 To make the topping: Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Combine 2 tablespoons white sugar and brown sugar in a small bowl; sprinkle evenly over cold crème brûlée.
7. 7 Heat under the preheated broiler until sugar melts and browns, 2 to 3 minutes; return immediately to the refrigerator and chill until sugar is set, about 15 minutes.

By Bobo