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"Hunger is the best sauce in the world."--Cervantes

CREME BRULEE Recipe

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This recipe for CREME BRULEE is from Bergevin Family Cookbook , 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:  
6 egg yolks, slightly beaten
2 cups heavy whipping cream
1/3 cup sugar
1 tsp. vanilla
8 tsp. bakers sugar
Directions:
Directions:
Heat oven to 350º. In a 13 x 9 inch pan, place 4 ceramic ramekins. In large bowl, stir whipping cream, 1/3 cup sugar and vanilla until well mixed. Add egg yolks, beat with wire whisk until evenly colored and well blended. Pour cream mixture evenly into ramekins.
Carefully place pan with ramekins into oven. Pour enough boiling water into pan, being careful not to splash water in ramekins, until water covers 2/3 of the height of the ramekins.
Bake 30-40 minutes or until top is light golden brown and sides are set (center will be jiggly). Using tongs grasp tops of ramekins, carefully transfer to cooling rack. Cool to room temperature, about 2 hours. Cover tightly with plastic wrap; refrigerate until chilled, at least 4 hours, but no longer than 48 hours. Uncover ramekins, gently blot any liquid from top of custard with paper towel. Sprinkle 2 tsp. of bakers sugar over each ramekin. Holding kitchen torch 3-4 inches from custard, caramelize sugar on each custard until sugar is melted and light golden brown. Serve immediately.
Number Of Servings:
Number Of Servings:
makes 4
Personal Notes:
Personal Notes:
Do not use glass custard cups, they can not withstand the heat.
The sugar topping can be browned in the oven under the broiler if you do not have a torch.

 

 

 

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