August 19 2018

Creme Brulee/ recipe share

Ingredients

4-1/2 cups heavy whipping cream

1-1/2 cups half-and-half cream

15 large egg yolks

1-1/3 cups sugar, divided

3 teaspoons caramel extract

1/4 teaspoon salt

1/3 cup packed brown sugar

Directions

Preheat oven to 325°. In a large saucepan, heat whipping cream and cream until bubbles form around sides of pan; remove from heat. In a bowl, whisk egg yolks, 1 cup sugar, extract and salt until blended but not foamy. Slowly stir in hot cream mixture.

Place an ungreased broiler-safe 13×9-in. baking dish in a baking pan large enough to hold it without touching. Pour egg mixture into dish. Place pan on oven rack; add very hot water to pan to within 1 in. of top of dish. Bake until center is just set and top appears dull, 40-50 minutes. Immediately remove dish from water bath to a wire rack; cool 1 hour. Refrigerate until cold.

Mix brown sugar and remaining granulated sugar. To caramelize topping with a kitchen torch, sprinkle custard evenly with sugar mixture. Hold torch flame about 2 in. above custard surface and rotate it slowly until sugar is evenly caramelized. Serve immediately or refrigerate up to 1 hour.

To caramelize topping in a broiler; let stand at room temperature 30 minutes. Preheat broiler. Sprinkle custard evenly with sugar mixture. Broil 3-4 in. from heat until sugar is caramelized, 2-3 minutes. Serve immediately or refrigerate up to 1 hour.

Editor’s Note: This recipe was tested with Watkin’s caramel extract in a broiler-safe Staub cherry ceramic rectangular baking dish.

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Posted 08/19/2018 by Mws R in category "SharIng Is Caring

About the Author

"If you are going to write, write from the heart." MwsR "Life has not been the easiest, but it could of been worse!" MwsR Life is about doing all you can to help others. Don't go chasing rainbows, "make your own pot of gold." Love, Hope, Faith, the greatest of these is Love!

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