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Crème Brulee

From the kitchen of Dee Murray

Makes 4-6 servings

  • 3 cups heavy whipping cream
  • 2 tablespoons vanilla extract
  • 4 large egg yokes
  • ½ cup sugar

    In a heavy saucepan, heat the whipping cream and vanilla. Allow to simmer, not boil for 5 minutes. In the meantime, separate the egg yokes from the whites. Disgard egg whites.

    Combine yokes with sugar with electric mixer, until consistent. Remove cream from stove, and slowly pour the cream into the yoke mixture, beating on a low setting until all is combined. Mix thoroughly.

    Prepare custard ramkins by placing them in a square casserole/cake pan (glass works best) ½ filled with water. Do not get water inside ramkins. Pour mixture into the ramkins, ¾ full.

    Bake in a 400 degree oven the 55 minutes, or until top of crème brulee is browned and body of dessert jiggles slightly.

    Remove from oven, allow the crème brulee to cool completely. Sprinkle a tablespoon of sugar over the top of the dessert, and carmelize the sugar with a cooking torch until carmelized or underneath a high-broiler for 1 minute (if you chose to do it this way, be very careful. It will burn quickly).

    Allow carmelized sugar to harden, then top with whipped cream. Serve warm or cold.





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This entry was posted by Jacqui Pini, on Friday, January 9, 2009. You can leave your response .

“Crème Brulee”
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