Let cool.
For the creme brulee, whisk together egg yolks and
ix well.
For the creme brulee:
Preheat the oven to
o 2 days.
Make Creme Brulee: Sprinkle 2 teaspoons sugar evenly
it should stick to the top of the custard so you
ayer of candied pumpkin, and top with another square. Sprinkle each
the top shelf of the oven; then place the brulee on
amekins. Bake just until the creme brulee is set, but still trembling
owl.
Step 6: Pour creme brulee into 2 baking cups.
auce pan.
Cook the creme until nape` (it coats the
mousse.
Pour the creme into a greased flan or
o 300\u00b0F.
In top of double boiler over hot
o 140\u00b0C.
For creme brulee, combine cream, milk and vanilla
r muscovado sugar on top of each cold creme brulee. Caramelize the sugar
amekins, or creme brulee dishes. Pour cream mixture evenly over top.
Set
The Asparagus Tenderloin is another pleasing dish.
It is easy to do and different.
Creme Brulee is a traditional French dessert.
This recipe came from a wonderful restaurant on Stanislas Square in Nancy, France.
I have tried putting sugar on the Creme and broiling it, but the easiest way is to use a blow torch.
That's right.
Just put the sugar on the creme and caramelize with the blow torch.
Julia Child did it on T. V.
ery fine sieve into 6 creme brulee dishes, filling them only half
unce ramekins or brulee dishes almost to the top with the custard
egrees F.
Make the brulee by warming the double cream
slices over the top of each creme brulee and sprinkle 2 teaspoons
venly into four creme brulee dishes.
Place the creme brulee dishes in a