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  1. #1
    Join Date
    Dec 2008
    Location
    St. Petersburg, Fl.
    Posts
    4,717

    Default Classic Crème Brûlée

    This is the recipe I use for making Crème Brûlée. It's very easy to do.



    Classic Crème Brûlée

    Serving Size : 6


    Amount Measure Ingredient
    -------- ------------ --------------------------------
    8 egg yolks
    1/3 cup granulated white sugar or raw sugar
    2 cups heavy cream
    1 tsp pure vanilla extract
    1/4 cup granulated white sugar or raw sugar (for the caramelized tops)

    1. Preheat oven to 300ºF.

    2. In a large bowl, whisk together egg yolks and sugar until the sugar has
    dissolved and the mixture is thick and pale yellow.

    3. Add cream and vanilla, and continue to whisk until well blended. Strain
    into a large bowl, skimming off any foam or bubbles.

    4. Divide mixture among 6 ramekins or custard cups.

    5. Place ramekins in a water bath (large pan filled with 1 or 2 inches of
    hot water) and bake until set around the edges, but still loose in the
    center, about 50 to 60 minutes.

    6. Remove from oven and leave in the water bath until cooled.

    7. Remove cups from water bath and chill for at least 2 hours, or up to 2
    days.

    8. When ready to serve, sprinkle about 2 teaspoons of sugar over each
    custard. For best results, use a small, hand-held torch to melt sugar. If
    you don't have a torch, place under the broiler until sugar melts. Re-chill
    custards for a few minutes before serving.

    Cooking Tip:

    CHOCOLATE CREME BRULEE Combine 4 (1 oz.) squares of semisweet
    chocolate and 1/2 cup whipping cream from basic recipe in a small heavy
    saucepan and cookover low heat. Stir constantly until the chocolate melts.
    Add the remaining 1 1/2 cups whipping cream and proceed with instructions for the basic recipe


    - - - - - - - - - - - - - - - - - -
    Jim

  2. #2
    Join Date
    Jan 2008
    Location
    Carthage, MO
    Posts
    10,055

    Default

    Nice recipe Jim. Thanks for sharing buster
    Plank Owner ..................
    I didn't fight my way to the top of the food chain to be a vegetarian!



  3. #3
    Join Date
    Sep 2008
    Location
    San Jose, California, United States
    Posts
    5,356

    Default

    This is my wife's favorite!
    Thanks Jim!
    Paul

    CBBQA
    18.5 Weber Smokey Joe Platinum
    22.5 Weber One Touch
    Ugly Drum

  4. #4
    Join Date
    Jan 2008
    Location
    Irving, Tx
    Posts
    633

    Default

    That's a keep Jim! Thanks.

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