Creme Brulee |
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2 cup whipping cream 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 (5" x 1") round baking dishes or custard cups, or one big baking dish. 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 one hour or more until 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. 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. Recipe By: Southern Living (12-95) Notes from KTK: If you don't have a broiler, you can use a small propane torch to melt the sugar on top, and they are also great without melted sugar and topped with fresh fruit or a meringue instead. An alternative to the broiler/torch, is to cook
white sugar separately to the hard crack stage and pour it in the bottom of
the custard dish before putting the custard in. This is the way the
topping on flan is made. |
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