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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

CRÈME BRULEE Recipe

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This recipe for CRÈME BRULEE is from Stephen and Frances Fetter Family's Favorite Foods, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pt. - Heavy Whipping Cream
1 - Vanilla Bean
1/4 cup - Sugar
1/4 cup - Egg Yolks
8 tsp - Brown Sugar for topping
Directions:
Directions:
Split vanilla bean and scrape out seeds into a pot. Add heavy whip cream and bring to a boil. Remove from heat, cover and let sit for 15 minutes.
Preheat oven to 300º. Combine egg yolks and sugar into a separate bowl.
After the 15 minutes are up, strain the heavy cream mixture, discarding the vanilla beans. Combine the cream mixture to the egg and sugar mixture slowly. Pour into crème brulee dishes (about 8) and put the dishes in 2 inch high pans. Add water to at least half way up the sides of the dishes.
Bake at 300º for 1 hour or until the edges are firm and the middle jiggles.
Transfer dishes to a wire rack to cool. Cover and refrigerate until cold, at least 3 hours or up to 2 days.
Prior to serving, sprinkle brown sugar on the top of the custard and caramelize with a torch or under broiler.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
30 min
Personal Notes:
Personal Notes:
Usually a Christmas Eve tradition

 

 

 

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