Post by Chris in NM on May 28, 2003 21:00:09 GMT -6
ARNAUD'S CREME BRULÉE
Posted by liz at recipegoldmine.com - May 3, 2001
Serves 6
6 egg yolks
1/3 C. white sugar
2 1/2 C. heavy cream
1 T. vanilla extract
3 T. dark brown sugar
Preheat the oven to 250ºF.<br>In a medium bowl with mixer set at medium speed, beat the egg yolks and white sugar. Set aside.
In a saucepan over medium heat, bring the cream to a boil. Remove from heat immediately and add to the egg-sugar mixture, continuing to beat. Add the vanilla and continue to beat until the mixture is completely cool.
Pour the cooled mixture into six 4-ounce custard cups. Line the sides of a 3-inch high baking pan with parchment paper, then place the cups in the pan. Add water until it reaches halfway up the sides of the cups. (The paper stabilizes the water and prevents the cups from shaking.) Bake for 50 minutes.
Remove the cups from the pan, allow to cool to room temperature, then refrigerate until chilled.
Sprinkle 1/2 tablespoon. dark brown sugar over the top of each cup. Place the cups on a sheet pan and set under the broiler until the sugar melts, darkens and forms a crust. This is the brulée process. Refrigerate until ready to serve.
Copyright © 2000 Arnaud's, Inc.
Posted by liz at recipegoldmine.com - May 3, 2001
Serves 6
6 egg yolks
1/3 C. white sugar
2 1/2 C. heavy cream
1 T. vanilla extract
3 T. dark brown sugar
Preheat the oven to 250ºF.<br>In a medium bowl with mixer set at medium speed, beat the egg yolks and white sugar. Set aside.
In a saucepan over medium heat, bring the cream to a boil. Remove from heat immediately and add to the egg-sugar mixture, continuing to beat. Add the vanilla and continue to beat until the mixture is completely cool.
Pour the cooled mixture into six 4-ounce custard cups. Line the sides of a 3-inch high baking pan with parchment paper, then place the cups in the pan. Add water until it reaches halfway up the sides of the cups. (The paper stabilizes the water and prevents the cups from shaking.) Bake for 50 minutes.
Remove the cups from the pan, allow to cool to room temperature, then refrigerate until chilled.
Sprinkle 1/2 tablespoon. dark brown sugar over the top of each cup. Place the cups on a sheet pan and set under the broiler until the sugar melts, darkens and forms a crust. This is the brulée process. Refrigerate until ready to serve.
Copyright © 2000 Arnaud's, Inc.