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Creme Brulee 25

A home-style Creme Brulee 25 made with Half And Half Or Lite Cream, Sugar, and Vanilla. Scale it up or down for the number of people at the table.

Ingredients

• 2 cup
• 1/3 cup
• 1 tsp
• 1/3 cup

Method (preview)

1. 1

   In a small heavy saucepan heat half-and-half or light cream over medium-low heat until just bubbly. Remove from heat and set aside.

2. 2

   Beat with a wire whisk or rotary beater just until combined.

3. 3

   Slowly whisk or stir the hot cream into the egg

4. 4

   Place four 4-inch quiche dishes or oval or round tart pans with- out removable bottoms into a 13x9x3 baking pan.

5. 5

   Set the baking pan on an oven rack in a 325F oven.

6. 6

   Pour the custard mixture evenly into the 4 dishes.

7. 7

   Pour VERY hot water into the baking pan around the 4 dishes, about halfway up the sides of the dishes.

8. 8

   Bake in 325F oven for 18-24 minutes or till a knife inserted near the center comes out clean.

9. 9

   Remove the dishes from the water bath; let cool on a wire rack.

10. 10

    Cover and chill at least 1 hour or for up to 8 hours.

11. 11

    Before serving, remove custards from the refrigerator; let stand at room temperature for 20 minutes.

12. 12

    Place remaining 1/3 cup sugar in a heavy 10 inch skillet.

13. 13

    Heat skillet over medium-high heat till sugar begins to melt, shaking skillet occasionally to heat sugar evenly.

14. 14

    DO NOT STIR SUGAR.

15. 15

    Once the sugar begins to melt, reduce heat to low; cook till sugar is completely melted and golden; about 3-5 minutes more, stirring as

16. 16

    Spoon melted sugar quickly over custards in a lacy pattern or in a solid piece.

17. 17

    If melted sugar starts to harden in pan, return to heat, stirring till it melts.

18. 18

    If it starts to form clumps, carefully stir in 1-2 tsps of water.

19. 19

    Serve immediately.