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Creme Brulee

Servings: 10
Author: Carolyn Chapman

Ingredients

  • 1 cup sugar
  • 10 large egg yolks
  • 1 teaspoon vanilla
  • 1 quart heavy cream

Instructions

  • Preheat oven to 350 degrees.
  • Pour sugar into large mixing bowl, add egg yolks.
  • Stir to blend together. Add vanilla.
  • Slowly pour cream along side of bowl containing mixture (to prevent air bubbles from forming), while stirring with wooden spoon.
  • Pour mixture through fine sieve to remove clumps.
  • Pour mixture into ramekins and set into 9x13 Pyrex dish.
  • Place Pyrex dish into preheated oven, pour hot tap water into dish.
  • Bake 45 minutes (check at 30 minutes). If mixture jiggles, it is not ready.
  • It should be the consistency of Jell-O.
  • Refrigerate for 2 hours.
  • To serve, preheat oven to broil (high), top each ramekin evenly with sugar (granulated or brown), place on top rack of oven near burners.
  • Mixture will quickly begin to bubble and is done when golden brown.
  • Serve immediately.

Notes

Recipe By: Carolyn Chapman
Yield: 10 (8 oz) ramekins