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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Creme Brulee by Nancy and Hannah Recipe

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This recipe for Creme Brulee by Nancy and Hannah is from Our Family Recipes , 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:  
2 cups heavy or light cream, or half-and-half
1 vanilla bean, split lengthwise (can use 1 teaspoon vanilla extract instead)
⅛ teaspoon salt
5 egg yolks
½ cup sugar

Topping:
About 1/4 cup raw sugar
Directions:
Directions:
1. Heat oven to 325 degrees. In a saucepan, combine cream, vanilla bean (Scrape out the vanilla and add that in addition to the bean) and salt and cook over low heat just until hot. Let sit for a few minutes, then discard vanilla bean. (If using vanilla extract, add it now.)

2. In a bowl, beat yolks and sugar together until light. Temper the eggs mixture with the warm cream, then pour sugar-egg mixture into cream and stir. Pour into ramekins and place ramekins in a baking dish; fill dish with boiling water halfway up the sides of the dishes. NOTE: be sure NOT to splash any water into the cream mixture. Bake for 30 to 40 minutes, or until centers are barely set. Cool completely. Refrigerate for several hours and up to a couple of days.

3. When ready to serve, top each custard with about a teaspoon of raw sugar in a thin layer. Heat sugar using butane torch until melted or place ramekins in a broiler 2 to 3 inches from heat source. Turn on broiler. Cook until sugar melts and browns or even blackens a bit, about 5 minutes. Serve within two hours.
Personal Notes:
Personal Notes:
So easy and so good!

 

 

 

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