"Those who forget the pasta are condemned to reheat it."--Unknown

Creme Brulee Recipe

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

Contributor:  
Contributor:  
Dorothy Thrasher-Smith
Added: Sunday, May 10, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 cups whipping cream
1/2 cup sugar
1 vanilla bean, split lengthwise
5 large egg yolks

Directions:
Directions:
Preheat oven to 325 degrees. Place 6 - 3/4 cup ramekins in 1 pan. Mix cream and sugar in heavy medium saucepan. Using small sharp knife, scrape seeds from vanilla bean. Add seeds and bean to saucepan. Stir over medium heat until sugar dissolves and mixture comes to simmer. Cover pan, reduce heat to very low and simmer gently 10 minutes to infuse flavor. Strain into large measuring cup. (Can substitute 1+ Tbsp. vanilla)
Whisk yolks in medium bowl until well blended. Gradually whisk in hot cream mixture just to blend. Return custard to measuring cup; divide among dishes. Pour HOT water into larger pan to come halfway up sides of ramkins for a water bath. Carefully transer pan to oven. Bake custards until almost set in center when pans are gently shaken, about 35 minutes. Using metal spatula, transfer custards in dishes to work surface. Cool 30 minutes. Sprinkle 1- tablespoon white sugar on top of each custard. Place under broiler to brown sugar for a hard shell. Watch carefully so it doesn't burn. (Can use a kitchen blow torch made for making creme brulee). Chill at least 3 hours and up to 2 days.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
This is Meredyth's favorite dessert and usually asks for this on her birthday.

 

 

 

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