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Creme Brulee 17

Creme Brulee 17 is a desserts recipe made with Heavy Cream, Granulated Sugar, and Light Brown Sugar Firmly Packed. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 4 cup
• 1/2 cup
• 1/2 cup

Method (preview)

1. 1

   Sieve brown sugar onto waxed paper, spread out and let dry.

2. 2

   Preheat oven to 300 degrees and place rack in the center of the oven.

3. 3

   In a heavy saucepan, over medium heat, add heavy cream and heat until bubbles form around the edges.

4. 4

   Do not boil.

5. 5

   Remove from heat, strain through a fine mesh strainer into a pitcher then set aside to cool slightly.

6. 6

   In a medium mixing bowl combine egg yolks and sugar.

7. 7

   Gradually pour cream into egg yolk mixture, stirring until smooth.

8. 8

   Strain mixture through a fine mesh strainer back into pitcher.

9. 9

   Pour cream mixture into six, eight ounce ramekins or custard cups and place in a baking dish.

10. 10

    Pour boiling water into baking dish until it come approximately 2/3 up the sides of the ramekins.

11. 11

    Place a sheet of aluminum foil loosely over the ramekins and bake for 30

12. 12

    Remove ramekins to a wire cooling rack and allow to cool completely.

13. 13

    After cooled cover tightly with aluminum foil and refrigerate overnight.

14. 14

    Preheat broiler and place rack so ramekins are 4 inches from heat source.

15. 15

    Sprinkle the tops of the custards with a thin, even layer of granulated sugar. Lightly moisten tops with the mister bottle.

16. 16

    Arrange on a baking sheet and place under the broiler. Broil until sugar begins to brown and bubble, about 1 minute, avoiding scorching.

17. 17

    Remove from heat and allow to cool until a crust forms.