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 Recipe brought to you by Recipe Ideas
Categories: Dessert
The History of Recipes
It is possible to read the history of written recipes back into history, certainly as far back into recorded history as the Egypt of the Pharoahs, and quite possibly further than that. Interesting though that maybe, these, early records were just very simple hieroglyphic recipes for meal preparation.
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We hope you enjoy this Basic Creme Brulee recipe.
