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Creme Brûlée (Burnt Cream)
From Dorothy McNett's recipes at www.dorothymcnett.com. If using the raw crystalline brown sugar, allow the sugar to dissolve a few extra minutes before straining into the custard cups. This makes 10-12 custard cups and the recipe can easily be cut in half if desired.
6 large eggs
Preheat oven to 300 degrees. Put the egg yolks, eggs, sugar, and salt in batter bowl and whisk well. Combine milk and cream and heat just until warm. Slowly whisk the warm milk and cream into the egg mixture, add the vanilla. Using a strainer to catch the egg solids, pour the custard into 10-12 ramekins. Put the ramekins in a baking pan and fill the pan with hot tap water to about 1/2 way up the sides of the ramekins. Bake the custards for about 40-45 minutes, or until they have set, yet have an area in the middle that may not be completely set. Use the lesser time for small dishes, the longer time for larger ones. Remove from the hot water bath and set on a cooling rack for about 30 minutes. Refrigerate the custards several hours to overnight.
Recipe created 1996-04-30.