Creme brulee #3
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | cup | Half and half |
| ⅔ | cup | Milk |
| ½ | cup | Granulated sugar |
| 3 | Whole eggs | |
| 3 | Egg yolks | |
| 1 | teaspoon | Vanilla extract |
| 6 | Orange slices | |
| ¾ | cup | Granulated sugar |
Directions
From: JOEL.EHRLICH@... (JOEL EHRLICH) Date: Thu, 28 Jul 1994 01:50:39 GMT Preheat oven to 325F. Heat the half and half, the milk and the first measure of sugar to almost boiling. Beat the whole eggs and the extra egg yolks together in a separate bowl. Gradually whisk the heated mixture into the eggs. Return to the saucepan. Cook over medium heat, stirring constantly with a wooden spoon until the custard coats the back of the spoon (3 to 4 minutes). Remove from the heat. Stir in the vanilla. Pour into a shallow baking dish (9"). Set the dish into an oven pan filled with water to the level of the custard. Bake for 45 to 50 minutes or until the center of the custard is set. Remove from the oven. Remove the baking dish from the water and allow to cool. Cover and chill.
Preheat the broiler a few hours before serving. Sift the second measure of sugar evenly over the top of the custard, all the way to the edges. Set the custard under the broiler, as close to the heat as possible. Broil until browned but not burned. WATCH CLOSELY! Remove and chill. Remember, broiled sugar should be crisp and firm after chilling. Garnish with orange slices.
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