Desserts > France > Creme Brulee >
Creme Brulee
Burnt Custard
6 egg yolks
6 TBS granulated sugar, divided
1/2 tsp. vanilla extract
2-1/2 C heavy cream
2 TBS brown sugar
Preheat oven to 300-degrees F. In a bowl, beat egg yolks, four tablespoons granulated sugar and vanilla until thick and creamy. Pour cream into a saucepan and stir over low heat until it almost comes to boil. Remove cream from heat immediately. Stir cream into the egg yolk mixture; beat until combined. Pour the cream mixture into the top of a double boiler. Stir over simmering water until mixture lightly coats the back of a spoon, about three minutes. Remove mixture from heat and pour into a shallow baking dish. Bake for about thirty minutes. Remove from oven and cool to room temperature. Refrigerate for one hour or overnight. Preheat oven to broil. In a small bowl, combine remaining two tablespoons granulated sugar and brown sugar. Sift mixture evenly over custard. Place dish under broiler until sugar melts, about two minutes. Remove from oven and allow to cool; refrigerate until custard is set.
Suggestion: Serve with fresh strawberries (as pictured above).
*Creme Brulee image (C) Lopside (2012). Used under the Creative Commons Attribution 3.0 Unported license.
Related Link:
Food Fare Culinary Collection: French Nourriture
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