Vera's Recipes

Eggs & Cheese

Crème Brûlée

Eggs & Cheese
Serves 4
6 ingredients
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Ingredients

  • 2 cup half-and-half or light cream
  • 5 slightly beaten egg yolks
  • ⅓ cup sugar
  • 1 tsp vanilla
  • ¼ tsp salt
  • ⅓ cup topping sugar

Method

  1. In a small heavy saucepan heat the half-and-half or light cream over medium-low heat just till bubbly. Remove from the heat; set aside.
  2. In a medium mixing bowl combine the egg yolks, the first 1/3 cup sugar, vanilla, and 1/4 teaspoon salt. Beat with a wire whisk or rotary beater just till combined. Slowly whisk or stir the hot cream into the egg mixture.
  3. Place four 4-inch quiche dishes or oval or round tart pans without removable bottoms into a 13x9x2-inch baking pan. Set the baking pan on the oven rack in a 325 degree oven. Pour the custard mixture evenly into the 4 dishes. Pour very hot water into the baking pan around the 4 dishes, about halfway up the sides of the dishes.
  4. Bake in the 325 degree oven for 18 to 24 minutes or till a knife inserted near the center of each dish comes out clean. Remove the dishes from the water bath; let cool on a wire rack. Cover and chill for at least 1 hour or for up to 8 hours.
  5. Before serving, remove the custards from the refrigerator; let stand at room temperature for 20 minutes. Place the remaining 1/3 cup sugar in a heavy 10-inch skillet. Heat the skillet over medium-high heat till the sugar begins to melt, shaking the skillet occasionally to heat the sugar evenly. Do not stir. Once the sugar starts to melt, reduce the heat to low; cook till the sugar is completely melted and golden (3 to 5 minutes more), stirring as needed.
  6. Spoon the melted sugar quickly over the custards in a lacy pattern or in a solid piece. If the melted sugar starts to harden in the pan, return to the heat, stirring till it melts. If it starts to form clumps, carefully stir in 1 to 2 teaspoons water. Serve immediately.

Notes

Makes 4 servings. Nutrition per serving: 376 cal., 20g fat, 311mg chol., 7g pro., 40g carbo., 0g fiber, 191mg sodium. Amaretto Crème Brûlée variation: prepare as directed, except substitute 2 tablespoons amaretto for all of the vanilla.

Original card

The recipe above was transcribed from this scan of Vera’s original card.