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Crème Brulee

April 2, 2017

Crème Brulee


2 1/3 cups heavy cream

2/3 cup milk

¼ cup granulated sugar

3 whole eggs

3 egg yolks

1 tsp vanilla extract

¾ cup light brown sugar for topping.


Preheat oven to 300 degrees F.


Heat cream, milk and sugar in a heavy saucepan to almost boiling.


In a bowl beat whole eggs and egg yolks together well.


Gradually whisk the heated cream mixture into the eggs, then return to the saucepan.   Cook over moderate heat, stirring constantly with wooden spoon, until custard coats the back of the spoon, about 3 to 4 minutes; remove from heat. Stir in vanilla.   Pour custard into 6 individual custard dishes or into 1 shallow baking dish about 9 inches across.   Set dish or dishes in a large pan and place on the middle rack of the oven.   Pour hot water into the outer pan to come level with custard.


Bake 35 to 45 minutes, until center of custard is set.   When done, remove custard from  water bath and cool.   Cover and chill.


A few hour s before serving, preheat broiler.   Sift brown sugar evenly over top of custard, spreading to the edges.   Set custard under broiler as close to heat as possible.   Broil until browned but not burned, about 90 seconds.   Watch closely.   Remove and chill.   Serves 6

Posted by The Deedol Collection aka Granny’s Favorites Cookbooks


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