Creme Brulee (Cook’s Choice)

Title: Creme Brulee (Cook's Choice)

Categories: New, Text, Import

Yield: 4 servings

1 qt heavy whipping cream

1 c sugar

2 vanilla beans, -- split

12 egg yolks

: Additional sugar for : caramelizing the top of the

: Creme B

Preheat oven to 325 degrees and set rack in the middle

level. Place a shallow 1 1/2 quart baking dish in a

larger pan, such as a roasting pan. (Or use six

individual molds.)

Combine cream, sugar and vanilla beans in a saucepan

and bring to a boil, stirring once or twice to

dissolve sugar.

Whisk the yolks in a bowl. Strain the cream mixture to

remove the vanilla beans, then whisk the hot cream

into the yolks. Skim the surface of the custard

mixture and pour it into the mold.

Bake the cream about 1 hour until set, but still very

pale on the surface. Remove the mold from the pan of

water and cool on a rack. Wrap and refrigerate several

hours or overnight.

To caramelize the top of the Creme Brulee, unwrap and blot surface with a paper towel. Sprinkle an even

1/16-inch layer of sugar on the surface. Run mold

under preheated broiler (leave door open) or use a

blow torch to caramelize sugar. Serve as soon as sugar

hardens.

Recipe By :COOK'S CHOICE SHOW

CH1222

Date: Sun, 27

38 -0500 --