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"The belly rules the mind."--Spanish Proverb

Creme Brulee from The Court of Two Sisters Recipe

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This recipe for Creme Brulee from The Court of Two Sisters is from The Sewell 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:  
Yields: 6 each

4 oz. Ramekins
13 Tablespoons sugar
2 cups heavy cream
6 egg yolks
2 tsp. vanilla extract
Directions:
Directions:
Combine one-half cup of sugar with the heavy cream in a heavy walled saucepan and scald (do not boil). At the same time, cream the remaining half cup of sugar with the egg yolks by whipping in a mixing bowl until the ribbon shape is achieved. Next temper the egg yolk and sugar mixture with the scalded cream mixture (do this by slowly adding the scalded cream to the egg yolk mixture). Place mixture into the saucepan and return to the stove. Heat on low heat constantly stirring. The mixture is ready when it coats the back of a spoon. Divide equally among the ramekins and place in a baking pan. Put enough water into the pan to come 1/2 way up the ramekins and bake at 325º for 30-35 minutes. Remove and cool. When ready to serve, sprinkle each with a thin layer of raw sugar and caramelize under the broiler or with a kitchen torch.
Personal Notes:
Personal Notes:
This comes from one of our very fav restaurants in the French Quarter in New Orleans. Treat yourself to one of their Jazz Luncheons.

 

 

 

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