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LOCATION: Recipes >> Desserts Pudding >> Creme Brulee 17

Print this Recipe    Creme Brulee 17

Creme Brulee

4 cups heavy cream
10 egg yolks
1/2 cup granulated sugar
1/2 cup light brown sugar, firmly packed

Sieve brown sugar onto waxed paper, spread out and let dry. Preheat
oven to 300 degrees and place rack in the center of the oven.

In a heavy saucepan, over medium heat, add heavy cream and heat
until bubbles form around the edges. Do not boil. Remove from heat,
strain through a fine mesh strainer into a pitcher then set aside
to cool slightly. In a medium mixing bowl combine egg yolks and
sugar. Gradually pour cream into egg yolk mixture, stirring until
smooth. Strain mixture through a fine mesh strainer back into
pitcher.

Pour cream mixture into six, eight ounce ramekins or custard cups
and place in a baking dish. Pour boiling water into baking dish
until it come approximately 2/3 up the sides of the ramekins. Place
a sheet of aluminum foil loosely over the ramekins and bake for 30
- 40 minutes, or until a knife inserted at the edge comes out clean.
Remove ramekins to a wire cooling rack and allow to cool completely.
After cooled cover tightly with aluminum foil and refrigerate
overnight.

Preheat broiler and place rack so ramekins are 4 inches from heat
source.

Fill a mister bottle with water.

Sprinkle the tops of the custards with a thin, even layer of
granulated sugar. Lightly moisten tops with the mister bottle.
Arrange on a baking sheet and place under the broiler. Broil until
sugar begins to brown and bubble, about 1 minute, avoiding scorching.
Remove from heat and allow to cool until a crust forms.

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