Creme Brulee #2 Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
-HELEN JOLLY, MDFD30E
4: Egg yolks,
Light brown sugar,
1/4 tsp: Salt,
2 cup: Heavy cream,
1 tbsp: Dark rum, OR
1 tsp: Vanilla extract,
Peaches, sliced
Raspberries,
OR whole strawberries,
Directions:
Beat egg yolks with 1/4 cup light brown sugar, and the salt until
light and creamy. Slowly stir scalded cream into egg yolk mixture. In
a double boiler, cook, stirring constantly, over simmering water
until consistency of thin mayonnaise.
Add rum, and pour into a shallow broiler-proof serving dish.
Refrigerate several hours or overnight. Sift light brown sugar over
custard to the depth of about 1/4-inch. Place under broiler, watching
every minute, until sugar caramelizes, and begins to brown.
Refrigerate immediately. Serve with fruit. Makes 4 servings.
Wis/Gramma, Prodigy, 6/8/95
MM format by Judi M. Phelps. jphelps@shell.portal.com,
juphelps@delphi.com, or jphelps@best.com
Source from luhu.jp
light and creamy. Slowly stir scalded cream into egg yolk mixture. In
a double boiler, cook, stirring constantly, over simmering water
until consistency of thin mayonnaise.
Add rum, and pour into a shallow broiler-proof serving dish.
Refrigerate several hours or overnight. Sift light brown sugar over
custard to the depth of about 1/4-inch. Place under broiler, watching
every minute, until sugar caramelizes, and begins to brown.
Refrigerate immediately. Serve with fruit. Makes 4 servings.
Wis/Gramma, Prodigy, 6/8/95
MM format by Judi M. Phelps. jphelps@shell.portal.com,
juphelps@delphi.com, or jphelps@best.com
Source from luhu.jp
Tags
Desserts