"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Creme Brulee Recipe

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

Contributor:  
Contributor:  
Foodreference.com

Category:
Category:

Ingredients:  
Ingredients:  
9 egg yolks
3/4 c. white sugar plus extra as needed for topping off each custard
1 qt. heavy cream
1 vanilla bean

Directions:
Directions:
Preheat the oven to 325. Whisk the egg yolks with the sugar. Pour the cream into a saucepan over low heat. Split a vanilla bean; scrape out the seeds and add them to the saucepan. Bring the cream to a simmer. Remove from the heat and slowly whisk the hot vanilla cream into yolk and sugar mixture. Divide the custard into six 6 oz. ramekins, about 3/4 full. Place the ramekins in a roasting pan and fill it with enough water to come halfway up the sides of the ramekins. Bake until barely set around the edges, about 40 min. Remove from the oven and refrigerate until chilled. Sprinkle sugar on top of each chilled custard. Caramelize the sugar with a torch or under the broiler.

 

 

 

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