"The belly rules the mind."--Spanish Proverb

Creme Brule Recipe

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This recipe for Creme Brule, by , is from Abundance, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sue Buller Hlavac
Added: Wednesday, May 11, 2005

Category:
Category:

Ingredients:  
Ingredients:  
3 c heavy cream
6 T sugar
6 egg yolks
2 T vanilla
1 pkg frozen sugared raspberries, strawberries, or blueberries

Directions:
Directions:
Preaheat oven to 300-degrees. Heat cream in double boiler until hot to touch. Stir in sugar. Beat egg yolks until light yellow. Add cream mixture to eggs slowly, stirring briskly. Add vanilla. Strain mixture through seive into 9x9-inch pan, individual custard bowls or quiche dish. Set pan in larger pan with water half way up side of pan containing creme brule.
Bake for 35 minutes. Cool thoroughly.
Thaw berries and serve over a large spoonful of the creme brule. A teaspoon or so of Kirsch or Cointreau can be added to berries.

Number Of Servings:
Number Of Servings:
6 to 8
Personal Notes:
Personal Notes:
This is a recipe from Sylvia Buller Olson that I have served many, many times and always get raves!!!

 

 

 

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