2 cup whipping cream
5 egg yolks
1/2 cup sugar
1 tbsp vanilla extract
1/2 cup light brown sugar -- firmly
1 packed
Directions
Combine the first 4 ingredients, stirring with a wire whisk until
sugar dissolves and mixture is smooth. Carefully pour the egg mixture
evenly into 5 (5x1) round baking dishes or custard cups. Place in a
roasting pan large enough to accomodate the dishes and add 1/2-inch
of water to the roasting pan. This step creates a water bath to
prevent curdling. Bake at 275 for 45 to 50 minutes or until almost
set. Cool the custards in the water in the pan set on a wire rack.
Remove from pan when cooled, cover and refrigerate overnight. When
ready to serve, sprinkle about 1 1/2 tablespoons brown sugar evenly
over each custard; place each custard on a cookie sheet or jelly-roll
pan. Broil 5 inches from heat. If using an electric oven, leave door
partially open. Broil until the sugar melts. Let stand 5 minutes to
allow sugar to harden.
NOTES:
Handle with care. These are extremely hot. Place custards as close to
heat source as possible. To achieve a "cracked" effect, broil
custards in a pan full of ice. Dixie Crystals sugar is reputedly the
best for making this dessert. ***When finished cooking, the center
will still be slightly liquid.
Recipe By : Southern Living (12-95)
Servings: 1 servings
Basic Creme Brulee - Southern Living Recipe brought to you by Recipe Ideas
Categories: Dessert; Southern
The History of Recipes
We are able to trace the history of written recipes way back into the distant past, in fact as far back into history as ancient Egypt, and quite possibly further than that. Having said that, generally, these old recipes were just basic hieroglyphic instructions for preparing meals.
The truth of the matter is, the most ancient recipe in existence, according to Professor Solomon Katz, is a collection of tablets in the Sumerian language which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel blissful. As our culinary historical trip moves on a few more years we find two interesting books published in the 14th Century ; one book called `Forme of Cury`, and another, similary titled `Curye on Inglish`. Although the titles sound familiar, these books have no connection with the indian food that we all know today, but rather recipes for the types of food prepared for the nobility of the period. In the fifteenth century, people returning from the crusades brought back many foods and spices from middle-east cuisine, such as rosemary and coriander. The introduction of these new herbs and spices caused an explosion in recipe publications, most of which still exist in private libraries. Over the following few hundred years, the powerful and wealthy houses competed with each other to serve the most extravagent banquests, and because of this cooks and their recipe collections were greatly in demand. Even so, it wasn`t until the 19th century that haute cuisine and recipe books really came of age. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted their lives to collating, verifying, and writing down recipes to help cooks of their time. The introduction of television gave us cooking programs and the demand for the spin-off recipe books. Which brings us neatly up to date and the invention of the internet, permitting us all to access thousands of recipes like those on our web site. |
We hope you enjoy this Basic Creme Brulee Southern Living recipe.
