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"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 is from The Ford 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:  
8 egg yolks
1/3 cup granulated white sugar
2 cups heavy cream
1 tsp pure vanilla extract

1/4 cup granulated white sugar (for carmelized tops)

Directions:
Directions:
Preheat oven to 300°F. In a large bowl, whisk together egg yolks and
sugar until the sugar has dissolved and the mixture is thick and pale yel-
low. Add cream and vanilla, and continue to whisk until well blended.
Strain into a large bowl, skimming off any foam or bubbles.
Divide mixture among 6 ramekins or custard cups. Place in a water
bath, and bake until set around the edges, but still loose in the
center, about 40 to 50 minutes. Remove from oven and leave in the
water bath until cooled. Remove cups from water bath and chill for at
least 2 hours, or up to 2 days.
When ready to serve, sprinkle about 2 teaspoons of sugar over each
custard. For best results, use a small, hand-held torch to melt sugar. If
you don't have a torch, place under the broiler until sugar melts. Re-
chill custards for a few minutes before serving.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
65 minutes
Personal Notes:
Personal Notes:
If you have superfine sugar is it on the top to carmelize.

 

 

 

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