Creme brulee #2
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -HELEN JOLLY (MDFD30E) | ||
| 4 | Egg yolks | |
| Light brown sugar | ||
| ¼ | teaspoon | Salt |
| 2 | cups | Heavy cream |
| 1 | tablespoon | Dark rum, OR |
| 1 | teaspoon | Vanilla extract |
| Peaches; sliced | ||
| Raspberries | ||
| OR whole strawberries | ||
Directions
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@...