Governor's creme brulee

Yield: 1 Servings

Measure Ingredient
12 Extra large egg yolks
1 cup Granulated sugar
4¼ cup Heavy cream
2 teaspoons Vanilla extract
1¼ cup Light brown sugar

Heat heavy cream in a double boiler until hot. Beat the egg yolks and granulated sugar until thick and light in color. Slowly pour the heated cream over the yolk mixture, beating constantly. Return mixture to the double boiler and cook stirring constantly until custard coats a spoon heavily. Remove from heat and stir in vanilla.

Strain into individual Ramekins or custard cups and chill thoroughly (at least 4 hours or overnight). Before serving, sift 2 tablespoons of the brown sugar over each custard. Make sure that you have an even layer of sugar and then glaze one or two at a time underneath a preheated broiler or with a small propane torch on low flame. Serve within 15 minutes after glazing.

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