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Creme Brule Recipe

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This recipe for Creme Brule, by , is from The Beth and Scott Wedding Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Michele Sarko
Added: Saturday, May 30, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 quart heavy cream
1 large vanilla bean, cut lengthwise with inside part scraped out
1 pinch salt
8 egg yolks
3/4 cup sifted sugar
1 tbsp powdered sugar (or as needed)

Directions:
Directions:
In a medium saucepan place the heavy cream, vanilla bean (both the husk and the inside part), and salt. Heat the ingredients on medium until the cream almost reaches the boiling point. Remove the pan from the heat.

In a medium bowl place the egg yolks and the sifted sugar. Whisk them together until a ribbon is formed.

While whisking constantly, very slowly add the warm cream to the egg yolk mixture. Strain the mixture through a large mesh strainer. Skim off any foam that appears on the surface.

Preheat the oven to 300 degrees. Pour the custard into eight ramekin dishes. Set the dishes in a pan that is 1/2 full of boiling water. Bake the custard for 1 1/4 hours, or until it is set.

Let the custard cool. Sprinkle on the powdered sugar.

Place the custard under a preheated broiler for 30 seconds to 1 minute, or until sugar caramelizes.

Number Of Servings:
Number Of Servings:
8

 

 

 

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