Wednesday, December 29, 2004
creme brulee
Natalie Miranda
A yummy, classic dessert. Craig will tell you it doesn’t have enough chocolate, though!
2 cups heavy cream
8 egg yolks
¼ c. sugar
1 tsp. vanilla
Sugar in the Raw
Heat cream and vanilla to almost a simmer (when bubbles start to appear, turn off stove). In a separate bowl, whisk egg yolks and sugar, then slowly add hot cream mixture a little at a time. When all the cream has been added, transfer the mixture into 6-oz. custard cups and set them on a sheet pan. Set the pan in a 250° oven and add water to the bottom of the pan.
Bake for about an hour or until center slightly quivers when shaken. Refrigerate overnight. When ready to serve, sprinkle sugar in the raw and, with a torch, heat sugar until it caramelizes on top.
A yummy, classic dessert. Craig will tell you it doesn’t have enough chocolate, though!
2 cups heavy cream
8 egg yolks
¼ c. sugar
1 tsp. vanilla
Sugar in the Raw
Heat cream and vanilla to almost a simmer (when bubbles start to appear, turn off stove). In a separate bowl, whisk egg yolks and sugar, then slowly add hot cream mixture a little at a time. When all the cream has been added, transfer the mixture into 6-oz. custard cups and set them on a sheet pan. Set the pan in a 250° oven and add water to the bottom of the pan.
Bake for about an hour or until center slightly quivers when shaken. Refrigerate overnight. When ready to serve, sprinkle sugar in the raw and, with a torch, heat sugar until it caramelizes on top.
# posted by Chelsea @ 2:04 PM 
