Friday, February 6, 2009

Creme Brulee

The height of elegance a delicate, creamy custard dessert with a topping of burnt sugar. Serve this treat at dining events in your home that call for the best-food-forward dishes. Really fabulous!

Set out 1-qt. baking dish.

In top of double boiler over simmering water, scald just until a thin film appears
2 cups heavy cream.
Meanwhile, beat slightly
4 egg yolks
Blend in
1/4 cup sugar
Stirring constantly, gradually add hot cream to egg-yolk mixture. Stir until sugar is dissolved. Strain mixture into baking dish. Blend in
2 teaspoons vanilla extract
Set baking dish into a deep pan. Place pan on oven rack. Pour boiling water into pan up to level of custard mixture in dish.

Bake at 325 degrees F for 50 minutes,or until silver knife comes out clean when inserted halfway between center and edge of baking dish.

Remove from boiling water bath. Set aside on a cooling rack until lukewarm. Then place in refrigerator to chill.

When chilled, remove from refrigerator and sift evenly over top
1/2 cup firmly packed brown sugar
Set temperature control of range at Broil (500 degree F or higher).

Place under broiler with top 3 inches from heat source; broil until sugar is melted. Watch carefully so sugar will not burn. Cool and place in refrigerator to chill before serving.

Serve plain or with green gage plums as an accompaniment.

6 to 8 servings

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