"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Creme Brulee Recipe

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

Contributor:  
Contributor:  
Heather Lawrie Smith
Added: Thursday, November 22, 2007

Category:
Category:

Ingredients:  
Ingredients:  
4 cups whipping cream
1 teaspoon vanilla
1 orange, halved and juiced, optional
8 large egg yolks
3/4 cups sugar
Orange Liqueur such as Cointreau or Grand Marnier for
sprinkling on top

Directions:
Directions:
1. Preheat oven to 300.
2. Bring cream to simmer in heavy saucepan. Add vanilla
and juice of the orange.
3. Whisk yolks and 3/4 cup sugar in large bowl to blend.
Gradually whisk in cream mixture. Strain into a large mixing
bowl to remove any orange seeds.
4. Divide custard mixture evenly among 8 -3/4 cup custard
cups. Place cups in a large baking pan. Add enough hot
water to pan to come halfway up sides of the cups. Bake until
custards are set, about one hour and 30 minutes. Check
brulees at this point. They should be firm in the center but still
jiggle slightly. If not cooked enough, continue for another
10-15 minutes. Remove from water. Let cool for about an
hour then cover and refrigerate overnight.
Broiler method of carmelizing: sprinkle each custard with
about 1 tablespoon sugar. Put under the broiler until sugar
turns out golden. Remove from the broiler and immediately
put one teaspoon or orange liqueur on the brulees. Ignite with
a match or hand held lighter.
Butane Torch method(preferred): Sprinkle each custard with
about 1 tablespoon sugar. With a butane or small propane
torch, quickly caramelize the top of the custards. Immediately
serve and put one teaspoon or orange liqueur on the brulees.
Ignite with a match or hand held lighter.
Serves: 8

 

 

 

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