Creme Brulee |
| Name: |
Kelsey Popp |
| Base: |
Pearl Harbor, HI |
| Recipe: |
2.5 C whipping cream
1/2 C milk
6 egg yolks
3/4 C sugar
2 tsp vanilla
2 Tbsp dark rum (optional)
1/3 C sugar
In saucepan, heat cream and milk on medium until bubbly on edges. In bowl, beat yolks, 3/4 C sugar, vanilla. Slowly mix into the hot cream mixture, add rum. Place 8 custard cups in baking pan. Fill them evenly. Pour hot water into the pan 1/2 way up the sides of the cups. Bake at 350, 25-30 minutes, until custard is set in the centers. Cool on wire rack. Cover and chill cups 1 hr in fridge.
When ready to serve, pour 1/3 C sugar evenly on custards. Broil in oven until carmelized. ENJOY!!
Makes 8 custards. |
| |
|
|
