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Creme Brulee



  • Prep Time: N/A
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Creme Brulee

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Posted by ADMIN at 09/26/2007 06:34 | 0 comments

Directions:

Beat egg yolks with 1/4 cup light brown sugar, and the salt until light and
creamy. Slowly stir scalded cream into egg yolk mixture. In a double
boiler, cook, stirring constantly, over simmering water until consistency
of thin mayonnaise.

Add rum, and pour into a shallow broiler-proof serving dish. Refrigerate
several hours or overnight. Sift light brown sugar over custard to the
depth of about 1/4-inch. Place under broiler, watching every minute, until
sugar caramelizes, and begins to brown.



Ingredients:

-HELEN JOLLY (MDFD30E)
4 Egg yolks
Light brown sugar
1/4 ts Salt
2 c Heavy cream
1 tb Dark rum, OR
1 ts Vanilla extract
Peaches; sliced
Raspberries
OR whole strawberries

Serves:

4 Servings

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