Creme Brulee
"Light, luscious, thoroughly satisfying! I adjusted a Joy of Cooking Cookbook recipe to suit our tastes. It's simple to prepare, lovely to serve, delicious to consume!"
- Ready In:
- 8hrs 25mins
- Ingredients:
- 4
- Serves:
-
4
ingredients
directions
- Heat whipping cream in top of double boiler till hot.
- In a bowl, beat eggs.
- Add vanilla and beat till thoroughly combined.
- Pour cream slowly over eggs, beating all the time.
- (It's easier if you place the egg-bowl in your sink--less messy, easier to control).
- Return mixture to double boiler and cook, stirring constantly, till mixture heavily coats the spoon.
- Pour into lightly buttered 6-7 oz. oven proof custard cups.
- Chill overnight in refrigerator.
- To Serve:.
- Cover custard with 1/4" layer of sieved light brown sugar, making sure the custard is completely covered.
- Place in cold oven. Turn oven on to 250 degrees and heat till sugar is carmelized. Times will vary according to oven and refrigerator temperatures.
- When crust has formed, remove and serve immediately.
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Reviews
-
Hot creme brulee? That's horrible. It should be chilled with the sugar caramelized on top. You can't do that in the oven.
RECIPE SUBMITTED BY
I'm an organic gardener--to say I'm middle-aged would be a stretch--I've been gardening for 52 years, mostly in the midwest. I still can most everything we eat. As my Dad used to say, "she'll can anything that'll hold still long enough"!! Sure saves time when company--or family--drop in.
I've been cooking all that time, too. I come from a large farm family (1 brother, 5 sisters) and have 2 sons and 4 daughters; AND 10 grandchildren.
Many of our family's memories involve food. All the important events are celebrated with a special menu; but as these things usually go, it's the disasters that make lasting memories! We'll be laughing at those long after the really impressive soirees have been forgotten. The women of our group have adopted a saying that "we don't name a dish till after it's cooked. Whatever it looks like, that's what it is!" Keeps the mood light, and even the novice cooks are more adventuresome, knowing that we don't take disasters seriously.
On the other side of the coin: years ago, I had a tea room/restaurant called The Market Fare, that was written up in the book THE BEST COUNTRY CAFES IN TEXAS, a gastronomique guidebook by Texas Geographic.
The women of our family can usually find our way around a kitchen!! For each of my children, as they left home, I created a cookbook of their favorite foods--still in use by them these many years later.
In nearly every culture, family and food go hand-in-hand in creating those special memories.
Man may be the HEAD of the home, but woman is its HEART!!
