"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Crème Brulee Recipe

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

Contributor:  
Contributor:  
Robyn Anderson
Added: Saturday, May 24, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 c. heavy cream
1 vanilla bean
5 egg yolks
2 Tbs. white sugar
2 Tbs. white or brown sugar
berries or fruit of choice
Powdered sugar

Directions:
Directions:
Cook the cream with the vanilla bean in a heavy saucepan over medium high heat until the cream begins to boil. Remove from heat and set aside.

In a separate bowl, whip the egg yolks with two tablespoons of white sugar until firm. Pour the egg mixture into the hot cream and return to the heat. Continue cooking, while stirring continuously with a spatula, until the mixture almost boils again. Remove saucepan from the heat, scrape the seeds from the vanilla bean into the cream-egg mixture, and then discard the pod.
Pour the crème brulee into serving dishes and refrigerate for 3-4 hours prior to serving. (crème brulee can be stored, tightly wrapped, in the refrigerator for up to 2-3 days).

At serving time, spread white sugar evenly on top of each crème brulee and then caramelize the sugar with a blow torch. Or, substitute brown sugar for the white sugar and watch closely until the brown sugar melts and caramelizes. Remove immediately. After caramelizing, top with berries or fruit of your choice, along with a dusting of powdered sugar, and then serve.

 

 

 

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