Creme Brulee 9 Recipe

  • 8 egg yolks
  • 3/4 cup Granulated Sugar
  • 1 quart half & half (may use part heavy cream)
  • 1/2 teaspoon vanilla flavoring
Beat egg yolks until lemon colored (2 or 3 minutes-can add one of the whites for a firmer set if desired). Then add other ingredients. Blend well. Pour into (usually about 10) ramekins, which have been placed into a large baking pan with sides- --fill with hot water at least half way up sides of cups (this is called bain marie, or water-bath). Bake @ 350 for approx 40 minutes-top will look slightly puffy, and center will still be jiggly.-Don't brown--.

Remove from oven and let cool at room temp. Then pour out water and refrigerate until ready to serve. Just prior to serving, add ice to pan, so that custards don't get heated, sprinkle about 1 T brown sugar (leave out to air dry prior to use) on top of each cup. Broil, just until melted. I usually serve mine with some type of plain wafer cookie (Spanish type) or pirouette cookie-just for looks

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