CREME BRULEE
Provided by Craig Claiborne
Categories dessert
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 300 degrees.
- Combine the ginger and one tablespoon of the granulated sugar in a bowl and blend well. Let stand 30 minutes or longer.
- Pour the cream into a saucepan and set it in a dish of simmering water. Stir in the ginger mixture plus the remaining granulated sugar. Stir until the mixture is piping hot and the sugar dissolved.
- Beat the egg yolks until light and pour the hot ginger-cream mixture over them gradually, stirring vigorously. Add the vanilla.
- Pour the custard into an 8-cup souffle dish. Place the dish in a large heat-proof baking dish and pour about one inch of boiling water around the souffle dish.
- Place in the oven and bake until almost set, about 35 to 45 minutes. The center will not be wholly firm and when shaken will seem a bit liquid. Take care not to overbake and remember that the custard will continue to cook from retained heat once it is removed from the oven.
- Remove the dish from the oven and chill thoroughly.
- Preheat the broiler to high.
- Sprinkle the top of the custard evenly with brown sugar. Place the dish on a bed of cracked ice and place under the broiler until the sugar is melted. Serve immediately or chill again and serve cold.
Nutrition Facts : @context http, Calories 414, UnsaturatedFat 12 grams, Carbohydrate 22 grams, Fat 36 grams, Fiber 0 grams, Protein 3 grams, SaturatedFat 22 grams, Sodium 42 milligrams, Sugar 21 grams
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »#weeknight #time-to-make #course #main-ingredient #cuisine #preparation #occasion #desserts #eggs-dairy #french #oven #european #dinner-party #dietary #gluten-free #free-of-something #equipment #4-hours-or-less
You'll also love
