Creme Brulee
INGREDIENTS:
2 c Half and half or lite cream
5 Slightly beaten egg yolks
1/3 c Sugar
1 ts Vanilla
1/3 c Sugar
2 c Half and half or lite cream
5 Slightly beaten egg yolks
1/3 c Sugar
1 ts Vanilla
1/3 c Sugar
1. In a small heavy saucepan heat half-and-half or light cream over medium-low heat until just bubbly. Remove from heat and set aside.
2. In a medium mixing bowl, combine yolks, the first 1/3 cup of sugar vanilla and 1/4 tsp. salt. Beat with a wire whisk or rotary beater just until combined. Slowly whisk or stir the hot cream into the egg mixture.
3. Place four 4-inch quiche dishes or oval or round tart pans with-
out removable bottoms into a 13x9x3 baking pan. Set the baking pan on an oven rach in a 325F oven. Pour the custard mixture evenly into the 4 dishes. Pour VERY hot water into the baking pan around the 4 dishes, about halfway up the sides of the dishes.
4. Bake in 325F oven for 18-24 minutes or till a knife inserted near the center comes out clean. Remove the dishes from the water bath; let cool on a wire rack. Cover and chill at least 1 hour or for up to 8 hours.
5. Before serving, remove custards from the refrigerator; let stand at room temperature for 20 minutes.
6. Place remaining 1/3 cup sugar in a heavy 10 inch skillet. Heat skillet over medium-high heat till sugar begins to melt, shaking skillet occasionally to heat sugar evenly. DO NOT STIR SUGAR. Once the sugar begins to melt, reduce heat to low; cook till sugar is completely melted and golden; about 3-5 minutes more, stirring as needed.
7. Spoon melted sugar quickly over custards in a lacy pattern or in a solid piece. If melted sugar starts to harden in pan, return to heat, stirring till it melts. If it starts to form clumps, carefully stir in 1-2 tsps of water. Serve immediately.
Per serving: 376 calories
Cyberealm Cookbook, Vol 1, 4/93, Cyberealm BBS, compiled by Linda Fields.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber1.zip
2. In a medium mixing bowl, combine yolks, the first 1/3 cup of sugar vanilla and 1/4 tsp. salt. Beat with a wire whisk or rotary beater just until combined. Slowly whisk or stir the hot cream into the egg mixture.
3. Place four 4-inch quiche dishes or oval or round tart pans with-
out removable bottoms into a 13x9x3 baking pan. Set the baking pan on an oven rach in a 325F oven. Pour the custard mixture evenly into the 4 dishes. Pour VERY hot water into the baking pan around the 4 dishes, about halfway up the sides of the dishes.
4. Bake in 325F oven for 18-24 minutes or till a knife inserted near the center comes out clean. Remove the dishes from the water bath; let cool on a wire rack. Cover and chill at least 1 hour or for up to 8 hours.
5. Before serving, remove custards from the refrigerator; let stand at room temperature for 20 minutes.
6. Place remaining 1/3 cup sugar in a heavy 10 inch skillet. Heat skillet over medium-high heat till sugar begins to melt, shaking skillet occasionally to heat sugar evenly. DO NOT STIR SUGAR. Once the sugar begins to melt, reduce heat to low; cook till sugar is completely melted and golden; about 3-5 minutes more, stirring as needed.
7. Spoon melted sugar quickly over custards in a lacy pattern or in a solid piece. If melted sugar starts to harden in pan, return to heat, stirring till it melts. If it starts to form clumps, carefully stir in 1-2 tsps of water. Serve immediately.
Per serving: 376 calories
Cyberealm Cookbook, Vol 1, 4/93, Cyberealm BBS, compiled by Linda Fields.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber1.zip