LOCATION: Recipes >> Desserts Pudding >> Creme Brulee 16
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Creme Brulee 16
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Creme Brulee
Yield: 6 Servings
6 egg yolks
1/3 c sugar
1 ts cornstarch
3 tb milk
3 c heavy cream, scalded
1/4 ts vanilla
light brown sugar
In the top pan of a double boiler beat the egg yolks with the sugar
until the mixture is very thick. Blend into it the cornstarch
dissolved in the milk. Stir in the heated cream, adding it very
gradually. Set the pan over simmering water and cook the mixture,
stirring it constantly until it thickens. Remove the pan from over
the water and stir in the vanilla.
Pour the custard into a shallow, heat-proof serving dish, or onto
6 such individual dishes, and cool and chill it until the surface
is firm. Sift brown sugar over the top, covering the custard
completely with an even layer about 1/8 inch thick. Set the dish
or dishes on a baking sheet under a hot broiler and let the sugar
caramelize. Turn frequently so that the sugar melts evenly and does
not brown excessively. Let the glazed custard cool at room temperature.
Chill it briefly in a freezer just before serving it.
Orange Creme Brulee: Omit the vanilla and flavor the custard with,
instead, 1 tablespoon orange liqueur (Cointreau, Grand Marnier or
such).
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