Creme Brulee
"Creamy and so good. The Cremes need to freeze for several hours before their final run under the broiler."
- Ready In:
- 35mins
- Ingredients:
- 5
- Serves:
-
8
ingredients
- 2 1⁄2 cups heavy cream
- 8 egg yolks
- 1⁄4 cup granulated sugar
- 1 teaspoon vanilla
- 1⁄4 cup firmly packed brown sugar
directions
- Scald cream in small saucepan over medium-low heat; remove from heat.
- Whisk yolks in top of double-boiler; stir in granulated sugar and vanilla.
- Stir in scalded cream gradually.
- When thoroughly blended, cook, stirring constantly, over very hot (not boiling) water, until mixture coats back of metal spoon, about 20 minutes.
- Strain custard through fine mesh sieve into eight 3-ounce custard cups, dividing evenly.
- Freeze several hours or overnight.
- Heat broiler.
- Just before serving, put brown sugar in fine mesh sieve and sieve over top of custard cups, stirring with a spoon to force sugar through holes.
- Arrange cups on baking sheet; broil, about 3 inches from heat source, just until tops are glazed, 1-2 minutes.
- Custards will be hot and soft on top and cold and firm on bottom (ideally).
- Serve immediately.
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Reviews
-
You can't freeze custard!
RECIPE SUBMITTED BY
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OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now.
