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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Creme Brulee Recipe

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This recipe for Creme Brulee is from Hansens in the Kitchen, 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:  
1/3 c sugar
4 egg yolks
1 pint heavy cream
1 tsp vanilla
powdered sugar for crusts
Directions:
Directions:
Heat oven to 325 degrees.Scald the cream and vanilla extract over low heat until steaming. When the cream is hot, whisk together the egg yolks and sugar until well blended. When cream starts to steam, shut off the heat. Pour some cream(1/2 cup) into the egg yolks while whisking quickly. This will slowly heat the yolks. Start whisking the cream, and steadily pour the yolks into the cream. When thoroughly mixed, divide into oven safe ramekins. Place ramekins in a tall-sided baking pan. Pour simmering water into the pan about halfway up the side of the ramekins. Bake for about 35-45 min.
Cover and chill 2 hours. When ready to serve sprinkle the top of each serving with a thin, even layer of sugar. With a kitchen propane torch heat the sugar with the flame until it begins to brown. Stop when it reaches a golden color. You can also broil for 20-30 seconds within an inch of the flame
Personal Notes:
Personal Notes:
We don't have a kitchen torch, Chris just grabs his out of the shop;) I've also baked a few ramekins without the water bath and it makes a custard. So if you love that creamy texture the water bath is essential.

 

 

 

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