MAKE IT
Step 1
Preheat oven to 325º F. Place six 6-ounce ramekins or custard cups in 13 x 9-inch baking pan.
Step 2
Place evaporated milk, brown sugar and granulated sugar in medium saucepan. Cook over medium heat, stirring occasionally, for 4 to 5 minutes or until sugars are dissolved. Beat eggs and egg yolks in medium bowl; gradually whisk milk mixture into eggs. Stir in vanilla extract. Pour mixture through a fine sieve into ramekins. Fill baking pan with hot water to 1-inch depth. Loosely cover pan with foil.
Step 3
Bake for 65 to 70 minutes or until gently set in the center. Remove to wire rack to cool slightly. Refrigerate for several hours or overnight.
Step 4
Preheat broiler. Combine granulated sugar, concentrate and cayenne pepper in small bowl. Sprinkle each crème brûlee with heaping teaspoon of mixture. Broil for 1 to 3 minutes or until mixture has melted and caramelized (turned brown). Refrigerate for 30 minutes or until topping hardens.
INGREDIENTS
THERES MORE TO COOK WITH OUR MILKS.
