"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 Hoggan Family Cookbook Project, 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!

Contributor:  
Contributor:  
Phillip Hoggan

Category:
Category:

Ingredients:  
Ingredients:  
1 pint half and half
1 cup whipping cream
2 tablespoons sugar
6 egg yolks-beaten
2 teaspoons vanilla
3/4 cup light brown sugar

Directions:
Directions:
Heat creams but do not scald. Add sugar and stir until dissolved. Stir in egg yolks. Add vanilla. Pour into a ovenproof bowl or souffle dish and place bowl in pan of water. Bake at 300 for 50-60 minutes. Cool and chill thoroughly. Custard can be made the day before. At least 2 hours but no more than 4 hours ahead, sift brown sugar over top to cover custard completely. Preheat broiler to 350. Set custard in pan of ice and place about 6" below broiler. Move it around constantly to melt but not burn the sugar. Cool slightly and return to fridge to chill. Serve as is or top with fresh fruit.

Number Of Servings:
Number Of Servings:
6-8

 

 

 

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