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Creme Brulee 16

Creme Brulee 16 comes together with Sugar, Milk, Heavy Cream Scalded, and Vanilla. Keep it handy for the next time you cook it.

Ingredients

• 1/3 cup
• 3 tbsp
• 3 cup
• 1/4 tsp

Method (preview)

1. 1

   In the top pan of a double boiler beat the egg yolks with the sugar until the mixture is very thick.

2. 2

   Blend into it the cornstarch dissolved in the milk.

3. 3

   Stir in the heated cream, adding it very gradually.

4. 4

   Set the pan over simmering water and cook the mixture, stirring it constantly until it thickens.

5. 5

   Remove the pan from over the water and stir in the vanilla.

6. 6

   Pour the custard into a shallow, heat-proof serving dish, or onto 6 such individual dishes, and cool and chill it until the surface is firm.

7. 7

   Sift brown sugar over the top, covering the custard completely with an even layer about 1/8 inch thick.

8. 8

   Set the dish or dishes on a baking sheet under a hot broiler and let the sugar caramelize.

9. 9

   Let the glazed custard cool at room temperature.

10. 10

    Chill it briefly in a freezer just before serving it.