"What I like to drink most is wine that belongs to others."--Diogenes , 320 BC, Greek philosopher

Creme Brulee Recipe

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

Artie McSweet
Added: Saturday, September 27, 2008


4 c. heavy cream
2 vanilla beans split length wise
2 strips lemon zest
8 large egg yolks
pinch of salt
3/4 granulated white sugar plus 6 tbsp. for topping

Preheat oven 300
Put cream in a sauce pan, and scrape the vanilla bean seeds into it with a knife
and the scrapped out vanilla beans and zest, and bring the cream to just under a boil
Lower the heat, and heat gently for five minutes
Remove from heat and cover for fifteen minutes
In a large bowl whisk together egg yolks, salt, and sugar until they are well blended and slightly thickened
Remove vanilla pods and lemon zest from cream Warm it until almost simmering
Pour the cream into egg mixture slowly, in a thin stream until mixture is well blended
Strain the mixture into a large pitcher or large measuring cup with a spout
Divide the custard mix among six custard dishes or ramekins
Place the dishes in a roasting pan and fill with enough water to come half way up the side of the dishes
Bake in the oven until custard is just set but still jiggles slightly in the center, this can be anywhere between forty and sixty minutes depending on desired firmness
Remove dishes from pan and let them cool to room temperature
Before serving sprinkle one tbsp. of sugar on top of each dish in a thin layer
Set the dishes on a baking sheet
Position the sheet four inches under a broiler or use a torch to caramelize the sugar

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
Once you learn this recipe, you may flavor it any way you like e.g. instead of adding vanilla and lemon zest, try slices of fresh ginger, or two tea bags of Earl Grey.




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