Post by marlaoh on Nov 8, 2002 6:49:27 GMT -6
Brandy Creme Brulee Dessert
1 cup Gold Medal all-purpose flour
1/2 cup sugar
1/2 cup butter or margarine, softened
5 egg yolks
1/4 cup sugar
1 1/4 cups whipping (heavy) cream
1 tbsp plus 1 tsp brandy or 1 1/2 tsp brandy extract
1/3 cup sugar
1. Heat oven to 350 F. Mix flour, 1/2 cup sugar and the butter with spoon. Press on bottom and 1/2 inch up sides of ungreased square pan, 9X9X2 inches. Bake 20 minutes.
2. Reduce oven temperature to 300 F. Beat egg yolks and 1/4 cup sugar in small bowl with spoon until thick. Gradually stir in whipping cream and brandy. Pour over baked layer.
3. Bake 40 to 50 minutes or until custard is set and knife inserted in center comes out clean. Cool completely, about 1 hour. To serve, cut into 4 rows by 3 rows. Place on dessert plates.
4. Heat 1/3 cup sugar in heavy 1-quart saucepan over medium heat until sugar begins to melt. Stir until sugar is completely dissolved and caramel colored. Cool slightly until caramel has thickened slightly. Drizzle hot caramel over each serving. (If caramel begins to harden, return to medium heat and stir until thin enough to drizzle.) Store dessert covered in refrigerator.
Makes 12 servings
1 cup Gold Medal all-purpose flour
1/2 cup sugar
1/2 cup butter or margarine, softened
5 egg yolks
1/4 cup sugar
1 1/4 cups whipping (heavy) cream
1 tbsp plus 1 tsp brandy or 1 1/2 tsp brandy extract
1/3 cup sugar
1. Heat oven to 350 F. Mix flour, 1/2 cup sugar and the butter with spoon. Press on bottom and 1/2 inch up sides of ungreased square pan, 9X9X2 inches. Bake 20 minutes.
2. Reduce oven temperature to 300 F. Beat egg yolks and 1/4 cup sugar in small bowl with spoon until thick. Gradually stir in whipping cream and brandy. Pour over baked layer.
3. Bake 40 to 50 minutes or until custard is set and knife inserted in center comes out clean. Cool completely, about 1 hour. To serve, cut into 4 rows by 3 rows. Place on dessert plates.
4. Heat 1/3 cup sugar in heavy 1-quart saucepan over medium heat until sugar begins to melt. Stir until sugar is completely dissolved and caramel colored. Cool slightly until caramel has thickened slightly. Drizzle hot caramel over each serving. (If caramel begins to harden, return to medium heat and stir until thin enough to drizzle.) Store dessert covered in refrigerator.
Makes 12 servings