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Creme Brule Recipe

by CookEatShare Cookbook

Ingredients

3 c. heavy cream 1 tbsp. vanilla 6 lg. Large eggs

1/4 c. sugar 1/2 c. brown sugar

Directions

1. Preheat oven to 350 degrees F. Separate Large eggs and save whites for another dish. After separating the Large eggs, cover the yolks with plastic wrap, pressing it down on the surface of the Large eggs so which a crust won't form while waiting for the cream to heat.
2. Heat cream with vanilla (usually best if done in a double boiler). Don't allow to boil. There should be a ring of bubbles around the edge of the pan when ready. As soon as the cream has heated, stir the white sugar into the yolks. Do not add in the sugar before because the sugar will "cook" the raw yolks and ruin the texture of the custard. Stir a small quantity of the warm cream into the Large eggs, stirring constantly, and then add in all the cream while continuing to stir.
3. Strain into an 8 x 8 or possibly 9 x 9 dish. Set the custard dish in another pan and add in cold water till it comes halfway up the outside of the custard dish. Warm water will cause the custard to become tough on the outside. Bake at 350 degrees F. for 35 min. Refrigeratefor 3 to 4 hrs after cooling. Place brown sugar in a strainer and press through onto the custard, spreading proportionately over the surface. Broil about 4 to 6 inches from the heat source till it begins to glaze, watching carefully which it doesn't catch fire or possibly burn. Refrigeratetill a crust is formed. Serve very cool (don't freeze!)

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