Creme Brulee
INGREDIENTS:
-HELEN JOLLY (MDFD30E)
4 Egg yolks
Light brown sugar
1/4 ts Salt
2 c Heavy cream
1 tb Dark rum, OR
1 ts Vanilla extract
Peaches; sliced
Raspberries
OR whole strawberries
-HELEN JOLLY (MDFD30E)
4 Egg yolks
Light brown sugar
1/4 ts Salt
2 c Heavy cream
1 tb Dark rum, OR
1 ts Vanilla extract
Peaches; sliced
Raspberries
OR whole strawberries
Beat egg yolks with 1/4 cup light brown sugar, and the salt until light and creamy. Slowly stir scalded cream into egg yolk mixture. In a double boiler, cook, stirring constantly, over simmering water until consistency of thin mayonnaise.
Add rum, and pour into a shallow broiler-proof serving dish. Refrigerate several hours or overnight. Sift light brown sugar over custard to the depth of about 1/4-inch. Place under broiler, watching every minute, until sugar caramelizes, and begins to brown.
Refrigerate immediately. Serve with fruit. Makes 4 servings. Wis/Gramma, Prodigy, 6/8/95
MM format by Judi M. Phelps. jphelps@shell.portal.com, juphelps@delphi.com, or jphelps@best.com
Add rum, and pour into a shallow broiler-proof serving dish. Refrigerate several hours or overnight. Sift light brown sugar over custard to the depth of about 1/4-inch. Place under broiler, watching every minute, until sugar caramelizes, and begins to brown.
Refrigerate immediately. Serve with fruit. Makes 4 servings. Wis/Gramma, Prodigy, 6/8/95
MM format by Judi M. Phelps. jphelps@shell.portal.com, juphelps@delphi.com, or jphelps@best.com