Crème Brulee Recipe
Ingredients
| Egg yolks | 7 | |
| Heavy cream | 2 Cup (16 tbs) | |
| Firmly packed brown sugar | 1 1/3 Cup (16 tbs) | |
| Salt | 1 Pinch | |
| 1 teaspoon vanilla extract, or 1 tablespoon Jamaica rum | ||
Directions
Beat egg yolks until thick and light in color.
Heat cream until bubbles form around edges, and pour one third into the eggs; then add 1/3 cup of the brown sugar and the salt to the egg mixture, and add to the remaining cream.
Cook, whisking constantly, until as thick as thin mayonnaise.
Add extract and pour into a 10-inch fairly shallow baking dish.
Chill for at least 4 hours.
Two or 3 hours before serving, put the remaining brown sugar (1 cup) in a strainer and, pressing it with a rubber scraper, sift over the top of the cream, which will have set slightly.
Make sure that the sugar is in an even, smooth layer, extending clear to the edge of the dish.
None of the custard should show, and there should be no hills or valleys in the sugar.
Put under a very hot broiler, watching carefully, until the sugar melts completely; it may be necessary to turn the dish occasionally to insure even melting.
Do this as quickly as possible.
When the sugar has melted, return custard to the refrigerator.
To serve, break through the hard crust with a spoon, and give each guest some crust as well as some cream.
This is sometimes served with fruit, but it is sufficient unto itself.
Heat cream until bubbles form around edges, and pour one third into the eggs; then add 1/3 cup of the brown sugar and the salt to the egg mixture, and add to the remaining cream.
Cook, whisking constantly, until as thick as thin mayonnaise.
Add extract and pour into a 10-inch fairly shallow baking dish.
Chill for at least 4 hours.
Two or 3 hours before serving, put the remaining brown sugar (1 cup) in a strainer and, pressing it with a rubber scraper, sift over the top of the cream, which will have set slightly.
Make sure that the sugar is in an even, smooth layer, extending clear to the edge of the dish.
None of the custard should show, and there should be no hills or valleys in the sugar.
Put under a very hot broiler, watching carefully, until the sugar melts completely; it may be necessary to turn the dish occasionally to insure even melting.
Do this as quickly as possible.
When the sugar has melted, return custard to the refrigerator.
To serve, break through the hard crust with a spoon, and give each guest some crust as well as some cream.
This is sometimes served with fruit, but it is sufficient unto itself.
Chef
