| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Emlive08, New |
1 |
servings |
INGREDIENTS
| 1 |
tb |
Butter |
| 3 |
c |
Heavy cream |
| 1 1/2 |
c |
Sugar |
| 1 |
c |
Chicory coffee |
| 8 |
|
Egg yolks |
| 1 |
c |
Raw sugar |
| 20 |
sm |
Shortbread cookies |
INSTRUCTIONS
Preheat the oven to 275 degrees F. Grease 10 (4-ounce) ramekins. In a
saucepan, over medium heat, combine the cream, sugar and coffee. Whisk
until smooth. In a small mixing bowl, whisk the eggs until smooth.
Temper the egg yolks into the hot cream mixture. Remove from the heat
and cool. Ladle into the individual ramekins. Place the ramekins in a
baking dish. Fill the dish with water coming up half of the ramekin.
Place in the oven, on the bottom rack and cook until the center is
set, about 45 minutes to 1 hour. Remove from the oven and water. Cool
completely. Refrigerate until chilled. Sprinkle the sugar over the
top, shaking off the excess. Using a hand-blow torch, caramelized the
sugar on top. Serve the cream brulee with shortbread cookies.
Yield: 10 servings
Converted by MC_Buster.
Recipe by: EMERIL LIVE SHOW #EMIC05
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Jesus: he understands”