| 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 |
tb |
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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