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Creme Brulee Recipe

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This recipe for Creme Brulee is from The Coates Family Cookbook, 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!
Category:
Category:
Ingredients:  
Ingredients:  
1 vanilla bean (can substitute 2 teaspoons of vanilla extract)
1 quart heavy whipping cream
1/2 cup sugar
6 large egg yolks
1/2 cup dark brown sugar, packed
Directions:
Directions:
Preheat oven to 300 degrees. Cut vanilla bean in half lengthwise and use a small spoon to scrape out tiny black seeds. Combine cream, vanilla seeds (or vanilla extract) in a heavy saucepan. Bring to a boil. Remove from heat, cover, and set aside to steep for 15 minutes.
In a medium-size bowl, combine sugar and egg yolks and whisk until well blended. Add vanilla cream and mix well. Place 6-8 shallow 6-inch round ramekins (round baking dishes) in a roasting pan. Pour cream mixture into the dishes. Add enough boiling water to the pan to reach halfway up the sides of the ramekins. Bake until mixture is just set in the center, but still trembling, about 30 minutes. Refrigerate at least 1 hour and up to 24 hours. Remove from refrigerator, sieve brown sugar evenly over the top of the baked cream, and glaze under broiler for several seconds, until sugar forms a firm crust, watching carefully so it does not burn. Return custards to refrigerator until about 15 minutes before serving.
Personal Notes:
Personal Notes:
I remember calling Shorty to ask her what a "ramekin" was...her reply was "a baby lamb"! We've told that story many, many times!

 

 

 

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