| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs | 1 | Servings | ||
INGREDIENTS
| 1/2 | c | Light brown sugar |
| 1 1/2 | c | Half and half |
| 1 | Vanilla bean, split | |
| lengthwise | ||
| 2 | T | Sugar |
| 2 | Whole eggs | |
| 1 | Yolk |
INSTRUCTIONS
How to Prepare: Preheat the oven to 300 F. Spread the brown sugar on a baking sheet and place in the oven for 10 minutes to dry. Remove from the oven and press through a sift. Heat the half-and-half and vanilla bean in a saucepan until it just begins to boil. Set aside. Whisk the sugar, whole eggs, and yolks, in a large bowl until just combined (do not overmix). Slowly temper the hot half-and-half into the egg mixture. Return the mixture to the saucepan and stir over low heat until it coats the back of the wooden spoon. Divide the custard among 4-6 shallow Creme Brulee molds. Bake in a water bath for 35-40 minutes, until the sides are set and the center jiggles or a skewer comes out clean. Chill at least 8 hours or overnight. Preheat the broiler. Sprinkle the brown sugar over the custards completely covering the top. Place each dish under the broiler until caramelized. Serves 4 Posted to recipelu-digest Volume 01 Number 472 by "bunny" <layla696@ix.netcom.com> on Jan 7, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 294
Calories From Fat: 125
Total Fat: 13.9g
Cholesterol: 552.1mg
Sodium: 150.2mg
Potassium: 156.6mg
Carbohydrates: 26.5g
Fiber: 0g
Sugar: 25.6g
Protein: 15.2g