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CREME BRULEE Recipe

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

Contributor:  
Contributor:  
Rene Fite
Added: Wednesday, January 26, 2011

Category:
Category:

Ingredients:  
Ingredients:  
3 1/2 c. heavy cream
7 egg yolks
2 3" vanilla beans
2/3 c. sugar
1/3 c. brown sugar, lightly packed

Directions:
Directions:
1. In saucepan over medium heat, heat heavy or whipping cream and vanilla beans until tiny bubbles form around edge of pan. Remove pan from heat. With slotted spoon, remove vanilla beans from saucepan; wash, dry and return beans to airtight container to use another day.

2. In large bowl, with wire whisk or fork, mix egg yolks with sugar until blended. Slowly stir in warm cream until well mixed. Evenly pour mixture into eight 4 oz. ramekins or 2 1/2 qt. shallow casserole.

3. Place ramekins in large roasting pan with hot water to come halfway up sides of ramekins or casserole. Bake cream mixture 1 hour and 10 minutes or until just set (mixture will be slightly soft in center). Remove ramekins from water in roasting pan; cover with foil or plastic wrap and refrigerate until well chilled, about 2 hours.

4. About 1 - 2 hours before serving, preheat broiler, with rubber spatula, press brown sugar through coarse sieve evenly over top of chilled cream mixture; broil 3 - 4 minutes just until sugar melts. Refrigerate until ready to serve. The melted sugar will form a shiny, crisp crust when chilled. Serve the dessert within 2 hours or the sugar crust will loose its crispness, Serves eight.

 

 

 

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