Creme Brulee I The Best Recipes

Saturday, October 11, 2014

Creme Brulee I

"Stovetop creme brulee with a brown sugar top, served over fruit -- use raspberries, or replacement your favored seasonal fruit."

Ingredients :

four egg yolks
three tablespoons white sugar
2 cups heavy cream
1/three cup brown sugar
4 cups raspberries

Instructions :

Prep : 15M	Cook : 8M	Ready in : 30M

Beat egg yolks in medium bowl with electric mixer on high velocity, 5 mins or until thick and mild yellow. Gradually beat in sugar.
Heat cream in medium saucepan over medium warmth until just hot to touch. A little at a time, so the eggs do now not curdle, stir 1/2 of the cream into the egg yolk combination. Then stir all of the egg yolk and cream mixture into the closing cream inside the saucepan. Cook, stirring constantly, over low warmth, 5 to eight minutes, until aggregate thickens; do no longer boil. Pour custard into 9 inch pie plate, cowl and refrigerate 2 to 24 hours.
Before serving, sprinkle with brown sugar and place beneath preheated oven broiler, or use a kitchen torch to soften sugar. Serve with berries.

Notes :

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