Crème Brulee
In sauce pan, heat 1 cup heavy cream and 2 T sugar. Stir occassionaly until the mixture begins to
bubble around the edges. Remove from
heat.
In bowl, mix 2 egg yolks, ½ tsp vanilla and 1 dash
salt. Slowly mix in the hot cream and
stir well.
Pour into 4 ramekins.
Place ramekins in a baking dish, then fill dish up to half-way up the
side of the ramekins with HOT
water.
Bake at 350 for 40 minutes.
Remove from oven and chill overnight or at least 2 hours.
Top each with 1 T sugar, burn with torch until carmelized
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