"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Creme Brulee Recipe

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This recipe for Creme Brulee, by , is from The McGuffin Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Colleen McGuffin
Added: Saturday, March 10, 2007

Category:
Category:

Ingredients:  
Ingredients:  
3 C whipping cream
3/4 C dried tart cherries
3/4 C chopped pecans
8 slightly beaten egg yolks
1/4 C sugar
1 t vanilla
1/3 C sugar

Directions:
Directions:
In a med saucepan, heat cream over med-low heat till just bubbly, stirring occasionally. Meanwhile, divide the cherries and pecans among eight 6oz custard cups or five 8oz individual baking dishes.

In a large mixing bowl, combine the egg yolks, 1/4 C sugar and vanilla. Gradually add the heated whipping cream. Place custard cups or baking dishes in a large, shallow baking pan. Pour egg-yolk mixture into dishes. Set pan on rack in a 350 oven. Pour enough hot water into the baking pan around the dishes to reach about halfway up the sides of the dishes.

Bake for 35-40 minutes or till a knife inserted near center comes out clean. remove the pan from the oven. Carefully lift the dishes from the water bath. Cool dishes on wire racks. Cover and chill the desserts for at least 1 hour or overnight.

Before serving, remove the custards from the refrigerator, let stand at room temperature for about 20 minutes. Meanwhile, place the 1/3 C sugar in a small saucepan. Place over med-hi heat till sugar begins to melt, shaking saucepan occasionally to heat sugar evenly. Don't stir. After the sugar starts to melt, reduce heat to low and cook for 5 minutes more or till all of the sugar is melted and golden, stirring as needed.

Quickly drizzle the carmellized sugar over custards. If sugar starts to harden in the saucepan, return to heat, stirring till melted again.

Serve immediately!

Number Of Servings:
Number Of Servings:
5-8 servings
Preparation Time:
Preparation Time:
4 hours or overnight

 

 

 

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