creme brulee #2

4 Servings
Egg yolks
  Light brown sugar
¼ teaspoon Salt
2 cups Heavy cream
1 tablespoon Dark rum, OR
1 teaspoon Vanilla extract
  Peaches; sliced
  OR whole strawberries

Beat egg yolks with ¼ cup light brown sugar, and the salt until light and creamy. Slowly stir scalded cream into egg yolk mixture. In a double boiler, cook, stirring constantly, over simmering water until consistency of thin mayonnaise.

Add rum, and pour into a shallow broiler-proof serving dish.

Refrigerate several hours or overnight. Sift light brown sugar over custard to the depth of about ¼-inch. Place under broiler, watching every minute, until sugar caramelizes, and begins to brown.

Refrigerate immediately. Serve with fruit. Makes 4 servings.

Wis/Gramma, Prodigy, 6/8/95

MM format by Judi M. Phelps. jphelps@..., juphelps@..., or jphelps@...

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