Dorothy Smiths Creme Brulee Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2 cup: Half and half,
4: Egg yolk,
2 1/2 tbsp: Sugar,
1 tsp: Vanilla,
1/4 cup: Brown sugar,
Directions:
Heat cream. In a bowl, beat egg yolks gradually adding sugar and
beating until it forms a ribbon. Slowly dribble hot cream into egg
mixture while ... [whisk at first, then add slowly while stirring
with a wooden spoon to avoid foam]. Add vanilla [ & strain]. Pour
into a 1-1/2 quart casserole. Place in a pan of hot water and bake
uncovered at 325 degrees for 50 minutes, or until set. When custard
is set, sprinkle with sifted brown sugar. Place under a broiler for
aminute or so until sugar melts. Chill. This dish should be served
very cold.
NOTES : This is a photocopy of Dorothy Smiths Creme Brulee recipe
with her handwritten notes shown in brackets. Its supposed to be
great! Lou Parris 12/26/96 Recipe by: La Cuisine Cooking School
Source from luhu.jp
beating until it forms a ribbon. Slowly dribble hot cream into egg
mixture while ... [whisk at first, then add slowly while stirring
with a wooden spoon to avoid foam]. Add vanilla [ & strain]. Pour
into a 1-1/2 quart casserole. Place in a pan of hot water and bake
uncovered at 325 degrees for 50 minutes, or until set. When custard
is set, sprinkle with sifted brown sugar. Place under a broiler for
aminute or so until sugar melts. Chill. This dish should be served
very cold.
NOTES : This is a photocopy of Dorothy Smiths Creme Brulee recipe
with her handwritten notes shown in brackets. Its supposed to be
great! Lou Parris 12/26/96 Recipe by: La Cuisine Cooking School
Source from luhu.jp