Simple Creme Brulee Recipe
Introduce this Creme Brulee to your craving taste buds. They'll never ever want anything else for a long time to come. Made with Eggplant Eggs, Creme Brulee is a mouth-watering dish. This French Creme Brulee is a delectable Dessert. Dish up this Creme Brulee for a meal today and see it simply vanish.
Ingredients
2 oz. castor sugar
5 egg yolks
16 fl. oz. double cream, scalded
1 teaspoon vanilla essence
2 oz. light brown sugar
Directions
In a large mixing bowl, beat the sugar and egg yolks with a wire whisk until they are pale and smooth, or until the mixture will form a ribbon trail on itself when the whisk is lifted.
Gradually beat in the scalded cream.
Pour the mixture into a large, heavy saucepan.
Place the pan over low heat and stir constantly with a wooden spoon until the creme is thick enough to coat the spoon.
Do not allow the creme to boil.
Remove the pan from the heat and beat the creme for 1 to 2 minutes.
Stir in the vanilla essence.
Strain the creme into individual ramekins or a deep flameproof serving dish.
Allow to cool and then place the creme in the refrigerator to chill for 2 hours.
Preheat the grill [broiler] to high.
Remove the ramekins or dish from the refrigerator and sprinkle the surface of the creme with a thick layer of light brown sugar.
Place the dish on a baking sheet and put it under the grill [broiler].
Cook until the sugar melts and caramelizes, taking care to remove it before it burns.
Gradually beat in the scalded cream.
Pour the mixture into a large, heavy saucepan.
Place the pan over low heat and stir constantly with a wooden spoon until the creme is thick enough to coat the spoon.
Do not allow the creme to boil.
Remove the pan from the heat and beat the creme for 1 to 2 minutes.
Stir in the vanilla essence.
Strain the creme into individual ramekins or a deep flameproof serving dish.
Allow to cool and then place the creme in the refrigerator to chill for 2 hours.
Preheat the grill [broiler] to high.
Remove the ramekins or dish from the refrigerator and sprinkle the surface of the creme with a thick layer of light brown sugar.
Place the dish on a baking sheet and put it under the grill [broiler].
Cook until the sugar melts and caramelizes, taking care to remove it before it burns.
