Ingredients
- 1/2 gallon heavy cream
- 1 cup sugar
- 2 vanilla bean, split
- 16 egg yolks
Directions
Heat cream to a boil with vanilla bean. Whisk egg yolks and sugar until light. Add cream to egg yolks and pour into 4 shallow or rimmed soup bowls. Bake in water bath at 300 degrees until firm. (approximately 35-40 minutes). Refrigerate for several hours. To serve, sprinkle one tablespoon of sugar evenly on top and place under broiler until brown.
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Submitted 6/13/05.
Source: Internet
Submitted By: Marlen
matchlessm@aol.com
Creme Brulee