Prep 10 mins
Cook 0 mins
Unbelievably delicious, with or without strawberries!
- 2 cups heavy cream
- 1⁄2 inch vanilla beans or 1 tablespoon vanilla
- 2 eggs
- 2 egg yolks
- 4 tablespoons white sugar
- 1⁄2 cup light brown sugar
- 3 cups strawberries, washed and hulled (optional)
- Heat cream with vanilla bean or vanilla in heavy saucepan over low heat. Beat eggs and yolks adding white sugar gradually; beat until light and thick. SLOWLY pour CREAM into egg mixture, mixing well.
- Return mixture to heavy sauce pan and cook on low heat, stirring with wooden spoon until mixture coats back of spoon. Do not boil. Remove vanilla bean.
- Pour into shallow 1 ½ quart casserole or individual porcelain ramekins (ovenproof), and cool to room temperature. Cover with plastic wrap and refrigerate overnight.
- At serving time, sieve brown sugar over top, covering custard completely (to about 1/4-inch thickness). Place casserole in pan of crushed ice and place under hot broiler until sugar melts and caramelizes. This may take less than a minute, so watch constantly.
- Chill about 5 minutes in refrigerator to harden sugar crust. To serve, crack crust with back of serving spoon and spoon over bowls of chilled strawberries.
- POACHED PEARS WITH CRÈME BRULEE VARIATION: 6 medium winter pears, 1 1/3 cups sugar, 1/4 cup lemon juice.
- Pare pears, leaving stems on. In 5-quart saucepan, mix 2 cups of water with sugar and lemon juice. Bring to boil, stirring to dissolve sugar.
- Place pears on their side in syrup. Simmer, covered, 15 minutes. Turn pears, simmer, uncovered for 15 minutes longer. Refrigerate overnight in syrup.
- To serve, place pears in individual serving dishes. At table, spoon Crème Brulee over top of pears.
- The Total Woman Cookbook Marabel Morgan.