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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Classic Crème Brule Recipe

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This recipe for Classic Crème Brule is from Cooking with Style, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 egg yolks
1 t pure vanilla extract
1/3 c granulated white sugar
¼ c granulated white sugar
2 c heavy cream (for caramelized tops)
Directions:
Directions:
Preheat oven to 300. In a large bowl, whisk together egg yolks and sugar until the sugar has dissolved and the mixture is thick and pale yellow. Add cream and vanilla, and continue to whisk until well blended. Strain into a large bowl, skimming off any foam or bubbles.
**Divide mixture among 6 ramekins or custard cups. Place in a water bath, and bake until set around the edges, but still loose in the center, about 40-50 minutes. Longer baking time will be required for larger, deeper ramekins. Remove from oven and leave in the water bath until cooled. Remove cups from water bath and chill for at least 2 hours, or up to 2 days.
**When ready to serve, sprinkle about 2 teaspoons of sugar over each custard. For best results, use a small hand held torch to met sugar. If you don’t have a torch, place under the broiler until sugar melts. Re-chill custards for a few minutes before serving. Serves 6.

 

 

 

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