The lovely thing about recipes are that they can remind us of the people or places where the recipe originated. This one was discovered in a restaurant in Fairbanks, AK when my husband & I were stationed there in the military over 25 years ago.
CREME BRULEE or Burnt Cream
2 c. whipping cream
1/2 c. sugar
4 egg yolks
2 tsp. vanilla (Mexican, if possible)
Heat cream until bubbles form around edge of pan. Beat egg yolks and sugar together until thick, about 3 minutes.
Whisk a small amount of the heated cream into the egg yolks, gradually adding more until all is incorporated. Add vanilla. Pour about 1/2-2/3 cup. into custard cups. Place in large pan or casserole dish. Add enough water to the pan, bringing water level about 1/2" up the sides of the cups.
Bake in a preheated 350° oven about 45 minutes or until set. Cool to room temp, then cover and refrigerate.
For authentic creme brulee,at serving time, sprinkle extra sugar on top and broil until it melts and is golden the sugar cools, it will form a sweet crust you break through to enjoy the creamy custard. (I prefer it plain, garnished with mandarin oranges and mint.)
Yield: Four-1/2 cup servings
Note: I have successfully made this with half and half instead of cream and also fat free half and half with Splenda as the sweetener for those with lower fat/calorie restrictions. I have also baked this in decorative glass punch cups, making sure to allow the custard to cool for 20 minutes in the water bath, then removing it to cool completely at room temp before refrigerating.
CREME BRULEE or Burnt Cream
2 c. whipping cream
1/2 c. sugar
4 egg yolks
2 tsp. vanilla (Mexican, if possible)
Heat cream until bubbles form around edge of pan. Beat egg yolks and sugar together until thick, about 3 minutes.
Whisk a small amount of the heated cream into the egg yolks, gradually adding more until all is incorporated. Add vanilla. Pour about 1/2-2/3 cup. into custard cups. Place in large pan or casserole dish. Add enough water to the pan, bringing water level about 1/2" up the sides of the cups.
Bake in a preheated 350° oven about 45 minutes or until set. Cool to room temp, then cover and refrigerate.
For authentic creme brulee,at serving time, sprinkle extra sugar on top and broil until it melts and is golden the sugar cools, it will form a sweet crust you break through to enjoy the creamy custard. (I prefer it plain, garnished with mandarin oranges and mint.)
Yield: Four-1/2 cup servings
Note: I have successfully made this with half and half instead of cream and also fat free half and half with Splenda as the sweetener for those with lower fat/calorie restrictions. I have also baked this in decorative glass punch cups, making sure to allow the custard to cool for 20 minutes in the water bath, then removing it to cool completely at room temp before refrigerating.
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