Recipe for Creme Bru Le??!
2/3 c. milk
1/4 c. granulated sugar
3 whole eggs
3 egg yolks
1 tsp. vanilla extract
3/4 c. light brown sugar
Preheat oven to 300 degrees. Heat cream, milk, sugar in a heavy saucepan to almost boiling. In a separate bowl beat whole eggs and extra egg yolks together well.
Gradually whisk the heated mixture into the eggs, then return mixture to the saucepan. Cook over moderate heat, stirring constantly with a wooden spoon, until the custard coats the back of the spoon (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 for 35 to 45 minutes until center is set.
When done, remove custard from water bath and cool. Cover and chill. A few hours before serving, preheat broiler. Sift brown sugar over top of custard. Set custard under broiler as close to heat as possible. Broil until browned about 1 1/2 minutes. Watch closely. Remove and chill.
Makes 6 portions.
Answers: 2 1/3 c. heavy cream
2/3 c. milk
1/4 c. granulated sugar
3 whole eggs
3 egg yolks
1 tsp. vanilla extract
3/4 c. light brown sugar
Preheat oven to 300 degrees. Heat cream, milk, sugar in a heavy saucepan to almost boiling. In a separate bowl beat whole eggs and extra egg yolks together well.
Gradually whisk the heated mixture into the eggs, then return mixture to the saucepan. Cook over moderate heat, stirring constantly with a wooden spoon, until the custard coats the back of the spoon (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 for 35 to 45 minutes until center is set.
When done, remove custard from water bath and cool. Cover and chill. A few hours before serving, preheat broiler. Sift brown sugar over top of custard. Set custard under broiler as close to heat as possible. Broil until browned about 1 1/2 minutes. Watch closely. Remove and chill.
Makes 6 portions.
This website has an excellent recipe.
http://www.gourmetsleuth.com/recipe_cbru...
CREME BRULEE
1 pt. heavy cream
6 egg yolks
1/2 c. sugar
Pinch of salt
2 tsp. vanilla
Light brown sugar (granulated)
Heat heavy cream (the heaviest you can get) to the boiling point. Lightly beat egg yolks with sugar and a pinch of salt; pour the hot cream over them, stirring constantly with a wooden spatula or wire whisk until well blended. Add vanilla or a little mace or any other flavoring you desire. Strain the custard into a 1 1/2 quart heat-proof baking dish; stand the dish in a pan of warm water and bake in a 350 degree oven for 25 to 30 minutes or until the custard is completely set but not over cooked. Do not let the water in the pan boil. Remove from the oven; cool and then chill in the refrigerator.
About 1 1/2 to 2 hours before serving, sprinkle the top evenly with fine light brown granulated sugar to a thickness of about 1/4 inch. Put under the broiler (or use a salamander, if you have one) until the sugar is melted and bubbly, watching carefully to see it does not scorch and burn. Remove, cool, and chill again until serving time. You'll have a hard, highly glazed crust on top of the custard. This will serve about 6. If you have more guests, double the recipe, using 12 egg yolks to a quart of cream.
*Use fresh seasonal berries to top, and try to use a blowtorch to caramelize the top sugar. This will give a great crust and perfect even color.
http://chubbyhubby.net/blog/?p=311