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LOCATION: Recipes >> Desserts Pudding >> Creme Brulee 07

Print this Recipe    Creme Brulee 07

Very Traditional French Creme Brulee

2 cups heavy cream
1 vanilla bean
1/2 cup sugar
4 egg yolks
additional white sugar for the carmelized top

Using a whisk, mix the egg yolks and sugar. Mix in the cream and
the vanilla bean (which has been split open and seed scraped into
mixture). In a heavy bottomed sauce pan, heat the cream mixture,
whisking constantly until it reaches the consistancy of melted ice
cream. Very thick, but not lumpy. If lumps form, strain them out.
Pour the custard into shallow custard cups and chill well. When
cold, sprinkle the tops with white sugar, and carmelize this sugar
using a propane blow torch.

NOTE: This can be really be done best with the blow torch, as home
broilers don't have the heat output necessary to make the hard
caramel before the custard melts. The torch costs about $20 at
the hardware store, and is well worth the investment.

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