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Creme Brulee
 
By kml9876 | Published on Tuesday December 25, 2007 | Categories: Sweet Treats



Ingredients
  • 1 cup heavy cream
  • 2 tbs plus additional 1/3 cup sugar
  • 2 extra large or jumbo egg yolks
  • 1/2 tsp vanilla extract
Preheat oven to 300 degrees. Prepare some boiling water.

In a saucepan over medium heat, combine cream and 2 tbs sugar; cook, stirring occasionally until small bubbles appear around edges of pan, 5-6 minutes. Set aside.

In a bowl, beat egg yolks and vanilla until smooth and light. Pour hot cream mixture into egg yolks, a little at a time, beating continuously until well blended. Strain mixture through a fine sieve into a bowl. Divide mixture among four 4oz ramekins.

Arrange ramekins in a baking pan and place on middle shelf of preheated oven. Fill pan with boiling water to halfway up sides of ramekins. Cover pan loosely with aluminum foil. Bake until custard is just set, about 25 minutes. Chill 2-3 hours.

Sprinkle remaining sugar evenly over top of cooled custards. With the kitchen torch, move the flame continuously over the surface of the ramekins, in a circular motion until sugar melts and becomes golden brown and bubbly. Serve immediately or refrigerate for later use.
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Article: Creme Brulee
Categories: Sweet Treats
Description: A very elegant sweet treat
Tags: Text: sprinkle remaining sugar evenly over top of cooled custards. with the kitchen torch, move the flame continuously over the surface of the ramekins, in a circular motion until sugar melts and becomes golden brown and bubbly. serve immediately or refrigerate for later use.


ingredients


in a bowl, beat egg yolks and vanilla until smooth and light. pour hot cream mixture into egg yolks, a little at a time, beating continuously until well blended. strain mixture through a fine sieve into a bowl. divide mixture among four 4oz ramekins.

  • 1 cup heavy cream
  • 2 tbs plus additional 1/3 cup sugar
  • 2 extra large or jumbo egg yolks
  • 1/2 tsp vanilla extract
preheat oven to 300 degrees. prepare some boiling water.
in a saucepan over medium heat, combine cream and 2 tbs sugar; cook, stirring occasionally until small bubbles appear around edges of pan, 5-6 minutes. set aside.

arrange ramekins in a baking pan and place on middle shelf of preheated oven. fill pan with boiling water to halfway up sides of ramekins. cover pan loosely with aluminum foil. bake until custard is just set, about 25 minutes. chill 2-3 hours.



Author: kml9876
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