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Creme Brulee Recipe

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

Contributor:  
Contributor:  
Leigh Ann Bolton

Category:
Category:

Ingredients:  
Ingredients:  
8 egg yolks
1/3 C. granulated white sugar
2 C. whipping cream
1 tsp vanilla
1/4 granulated white sugar

Directions:
Directions:
Preheat oven to 300 degrees. 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 large bowl; skimming off foam or bubbles.
Divide mixture into 6 ramekins or custard cups. Place ramekins in a water bath (large pan filled with 1 or 2 inches of hot water) and bake until set around the edges, but still loose in the center-about 50-60 minutes. (water should come about 1/2 way up the ramekins) Remove cups from water bath and chill for at least 2 hours or up to 2 days. When ready to serve, sprinkle about 2 tsp. sugar over each custard. For best results, use a small hand-held torch to melt sugar and carmelize. If you don't have a torch, place under broiler until sugar melts and re-chill custards for a few minutes before serving.

 

 

 

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