Creme Brulee

"Excellent Brulee' which can be used for the Passover Holiday."
 
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Ready In:
1hr 10mins
Ingredients:
8
Serves:
6
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ingredients

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directions

  • In a heavy saucepan, slowly heat the milk with the vanilla bean; do not boil or the milk will curdle.
  • Remove and split the bean, scrape out the seeds, and return them to the milk.
  • Preheat oven to 350 degrees.
  • Meanwhile, whisk the eggs, egg whites, sugar, potato starch and vanilla.
  • Slowly whisk this mixture into the hot milk.
  • Cook over low heat, stirring with a wooden spoon, until the custard coats the back of the spoon.
  • Divide the custard into eight 6-ounce ramekins.
  • Place the ramekins in a baking dish with 2" sides.
  • Pour hot water into the baking dish, until the water comes halfway up the sides of the ramekins.
  • Place the baking dish in the oven and bake for 35 to 40 minutes, or until a knife inserted in the center comes out clean.
  • Remove the ramekins from the dish and place them on a rack to cool.
  • Refrigerate until well chilled, about 2 hours.
  • Preheat the broiler.
  • Sprinkle each custard lightly with brown sugar, spreading it evenly to the edges.
  • Place the ramekins on a baking sheet and broil for about 1 minutes, until the sugar is melted and bubbly.
  • Watch carefully.
  • Remove and serve immediately, or chill until served.

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