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Features for "Creme Brulee I"
Served as dessert. Suitable for vegetarians.
Ingredients for "Creme Brulee I" (Click here for measurement conversion) 2 cups heavy Cream
0.25 cup white Sugar
1 pinch Salt
1 teaspoon Vanilla Extract
3 Egg yolks
4 Tablespoons White Sugar
4 (6oz) Ramekins
Method for "Creme Brulee I"
Preheat oven to 300°F (150°C) and line the bottom of a large baking pan with a damp kitchen cloth. Bring a large pot of water to boil. While water is boiling, combine cream, 0.25 cup sugar and salt in saucepan over medium heat. Stir occasionally for 4 to 5 minutes, until steam rises. In a medium bowl, beat egg yolks and vanilla until smooth. Pour hot cream into yolks, a little at a time, stirring constantly, until all cream is added. Pour mixture into ramekins. Place ramekins in a baking dish, and place dish on oven rack. Pour boiling water into dish to halfway up the sides of the ramekins. Cover whole pan loosely with a foil. Bake for 25 to 30 minutes in the preheated oven, until custard is just set. Chill ramekins in refrigerator for 4 to 6 hours. Before serving, sprinkle 1 tablespoon sugar over each custard. Use a kitchen torch or oven broiler to brown top, for 2 to 3 minutes.
Comments
Preparation time: 15 minutes
Cooking Time: 35 minutes
Serves: 4
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