Ingredients
- "Creme Brulee, or 'burnt cream', is a simple and sublime custard dessert. Its brown-sugar topping is melted under the broiler, forming a very thin candied sheet."
- 2 egg yolks, slightly beaten
- 2 eggs, slightly beaten
- 1/3 cup (65g) granulated sugar
- 1/8 tsp. salt
- 2 cups (1/2 L) very hot heavy cream
- 1 1/2 cups (3 1/2 dL)dark-brown sugar, sifted or sieved
Directions
Mix the egg yolks, eggs, granulated sugar, and salt together in the top of a double boiler. Add the hot cream slowly, beating constantly; cook, stirring constantly, until slightly thickened. Pour into a 10x6-inch baking dish about 2 inches deep. Cover and refrigerate. Just before serving, preheat the broiler. Sprinkle the brown sugar evenly all over the top of the cream, no more then 1/4 inch thick. Run the dish under the broiler and, watching carefully, heat just until the brown sugar melts and turns shiny. Remove and serve immediately. (Serves six to eight)
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Submitted 6/13/05.
Source: The Fannie Farmer Cookbook
Submitted By: Linda Wilson
lwilson@gatecom.com
Creme Brulee