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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Creme Brulee Recipe

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This recipe for Creme Brulee is from Dorothy Reynolds and Clarabell Knapp's Danish recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 qt. heavy cream
10 egg yolks
3/4 c. sugar
1/2 vanilla bean
Directions:
Directions:
Split vanilla bean and add to cream in saucepan. Heat cream over low flame until bubbles form around the edge. Do not boil! Combine yolks and sugar then gently temper in hot cream, being careful not to create air bubbles or foam. Remove any foam. Strain and pour into ramekins. Place in water bath to half way up the custard. Cook in over at 350º for 40 minutes or until set. Rotate every 10 minutes. Remove from water bath and chill on ice bath. Brown with blowtorch.

 

 

 

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