"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Ghirardelli Classic White Creme Brulee Recipe

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This recipe for Ghirardelli Classic White Creme Brulee, by , is from Marci Cooks, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marsha Bell
Added: Tuesday, May 30, 2006

Category:
Category:

Ingredients:  
Ingredients:  
4 egg yolks
1/3 c. & 4 tsp. Sugar
2 c. heavy whipping cream
1 4oz bar ghirardelli white chocolate baking bar, in pieces
½ tsp. Vanilla

Directions:
Directions:
Preheat oven to 300. Whisk the egg yolks and 1/3 c. of the sugar until smooth. In a saucepan, bring the whipping cream to a simmer over medium-high heat, stirring continuously. Add the white chocolate to the cream. Remove from the heat and whisk the mixture until the white chocolate has melted. Gradually add to the egg yolk mixture, whisking continuously until smooth. Add vanilla. Pour into 4 ramekins or custard cups. Place the ramekins in a 9 x 13 pan. Pour water into the pan (do not allow any water to fall into the ramekins.) until the ramekins are sitting in 1” to 1 ½” of water. Bake 45 minutes or until set. Gently jiggle the ramekins to determine whether the crème brulee is done. The centers should wiggle just slightly. Remove from oven, preheat the broiler and sprinkle 1 tsp of the remaining sugar over each ramekin. Return to the oven and place under the broiler until sugar has caramelized. The crème brulee may be covered and stored in the refrigerator over night.

 

 

 

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