Joy of Cooking-Creme Brulee?!
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Page 736 in my book
Creme Brulee
Heat in a double boiler until hot:
2 Cups whipping cream
Pour it slowly over:
4 Well beaten eggs
Beat constantly while pouring. Return the mixture to the double boiler. Stir in:
2 Tablespoons sugar
Heat stirring constantly, until the eggs thicken and the custard coats a spoon heavily. Place the mixture in a greased baking dish or custard cups. Some people insist this custard should be made and chilled the day before it is caramelized. In any case chill it well. cover the custard with:
1/4 to 1/3 inch layer of sieved light brown sugar or maple sugar.
Be sure to cover the custard with sugar to the very edges of the dish. to avoid a mess, place a piece of paper under the dish. Place the custard cups or dish in a shallow pan. If the custard has been chilled for 12 hours , put it in a cold oven. Turn the heat to 250 degrees F. and heat until sugar is caramelized. If the custard has been chilled for a shorter time, put the dish in a shallow pan. surround it with ice. Place it under a hot broiler just long enough to let the sugar form a crust.
This is from a 1975 book.