• C1281f46c5330cf8ad9ed2e00c0ce79f

Creme Brule

If you have a kitchen torch, sprinkle 1 tab sugar on each custard and torch until sugar meltss and forms a golden brown crust. Careful not to burn the sugar black.

Prep
Cook
Serves 6people
Ingredients
2
cups cream
3
egg yolks, slightly beaten
1/3
cup sugar
1
tsp vanilla
1/4
tsp salt
1/3
cup sugar
Directions
1.
Preheat oven to 325.
2.
Heat cream in a small heavy saucepan over medium-low just until bubbly.
3.
Combine egg yolks, 1/3 cup sugar, vanilla and salt in a mixing bowl.
4.
Slowly whisk hot cream into the egg mixture. Place flour ungreased ramekins or 4" quiche dishes on a cookie sheet or a 9x13" baking dish. set the pan in the pre-heated oven.
5.
Pour very hot water into the pan around the dished until the water is 1/2 up the ramekin dishes.
6.
Bake 45-50 min or until a toothpick comes out clean.
7.
Let cool 30 minutes then cover, chill for 1 hour.
8.
You can also make theses the day ahead and keep refrigerated.
9.
Before serving, let the custards stand at room temp. for 20 minutes. Place 1/3 c sugar in a heavy skillet and heat over medium-high heat until sugar begins to melt, shaking skillet occasionally to heat sugar evenly. Do not stir. Once sugar starts to melt, reduce heat to low and cook until sugar is completely melted and golden, stirring as needed.
10.
Spoon melted sugar quickly over custards in solid piece. If melted sugar starts to harden in pan, return to heat, stirring until melts. If it starts to harden in pan, return to heat, stirring until it melts. If it starts to form clumps, carefully stir in 1-2 tea water. Serve immediately

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