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Creme Brulee Recipe

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

Victoria Beason
Added: Friday, June 12, 2009


2 cups heavy whipping cream
3 tbsp. sugar
2 vanilla beans
3 egg yolks
1 egg
1/2 cup sugar, divided
1/8 tsp. salt
1/4 cup light brown sugar
blueberries (or any fresh berries for garnish)

Preheat oven to 325. Lightly butter six (4 oz) ramekins. Combine cream, 3 tbsp. sugar and vanilla beans in medium saucepan over low heat. Cook until heated through and steam is rising, stirring constantly.
Whisk egg yolks, egg, 1/4 cup granulated sugar and salt in a large bowl. Remove vanilla beans from the hot cream mixture, then temper the eggs with the mixture, stirring after each addition of the hot cream mixture. Pour evenly into the ramekins.
Place the ramekins in a 9x13 baking pan. Fill the pan with enough hot water to reach about one-third of the way up the side of each ramekin. Bake for 40-45 minutes or until set. Let stand until cool. Chill, covered until ready to serve.




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