Creme Brulee
By Carole Reu


Category: Dessert
Keywords: European, Free Of..., Weeknight, Oven, < 4 Hours
Prep time: 2H45M | Cook time: 1H10M | Total time: 3H55M
Servings: 6

Ingredients: heavy cream, vanilla bean, sugar, eggs, dark brown sugar, fresh raspberry, vanilla bean, baking chocolate, pecans, brazil nut, coffee beans, bananas, butter, brandy, brown sugar

Instructions:
Preheat oven to 300°F.
In top of double boiler over hot water, heat cream,  vanilla bean and sugar to almost boiling.
Lower heat and simmer for 1 minute.   Remove from heat. Beat eggs and egg yolks.
Pour cream mixture in a thin stream  into eggs, stirring constantly.
Return to double boiler.
Cook over medium  heat, stirring with a wooden spoon, for 3 to 4 minutes or until custard coats  back of spoon.
Remove vanilla bean.
Pour into 6 custard dishes or 4 to 5 cup  flame proof serving dish.
Set dishes in a large pan of hot water on middle rack of oven.
(Hot water should be level with custard.)  Bake for 35 to 45 minutes,  or until center of custard is set.  Remove custard from water and cool.
Cover  and chill.
To serve, sift brown sugar on top of creme.  Place dish into bowl of crushed ice.  Leaving door open, place under broiler at least 6" from flame  until hard crust of caramelized sugar is formed.
Serve immediately or chill  until serving time.  Pass bowl of fresh raspberries along with creme for the  perfect topping.
Add a spoonful of whipped creme to the custard, if desired.
VARIATIONS, FLAVORED CREME BRULEE:
Vanilla Bean:
Add 1 pod for 3 cups of cream.
Break it open lengthwise or simply pierce it, and put it into liquid before it boils.
Chocolate:
Add 4 1/2 oz cooking chocolate for each 3 cups of cream, melted in  warm liquid.
Praline:
Add 4 1/2oz pralines to each 3 cups of cream after it is cooked.
Nuts:
Add 1 cup finely chopped pecans or brazil nuts for 3 cups cream after it  is cooled.
Coffee:
Use 3 oz coffee beans (Espresso, French Roast, etc -- ) finely ground,  then grilled in a pan of 3 cups cream.
Add to boiling liquid; infuse for 15  minutes, then strain.
Bananas:
Mash 2 soft bananas; saute in 1 tbsp butter.
Add 2 tbsp brandy and 2  tsp brown sugar.
Cook for 5 minutes.
Pat down on bottom of creme brulee pan  before adding liquid.
NOTES :
Use a double boiler to scald the cream unless you have a heavy  saucepan.   Use very low heat.  Milk scorches easily and, when scorched, should  be thrown out.
Beat eggs or egg yolks with a wire whisk or beater.   Add sugar gradually and continue whipping until it is thoroughly mixed inches.
NEVER add eggs directly to a hot mixture. (unless you like scrambled eggs in cream.)  Pour some of the hot liquid into the eggs while stirring briskly, then  return the warmed combination to the remaining hot liquid in the pan.
Stir the custard constantly over low heat until it acquires body.   Test it  by letting it run off the back of a spoon; if a light coating clings to the  spoon, the custard is finished.
Stir the custard occasionally as it cools to prevent a surface skin from  forming.   When it is cool, chill it, covered lightly with a clean dish towel, in the refrigerator.

Nutrition per serving: 573.3 calories, 48.5 g fat (28.9 g saturated), 363.2 mg cholesterol, 91 mg sodium, 30 g carbohydrate (0 g fiber, 26.3 g sugar), 6.8 g protein.
Rating: 5 stars from 5 reviews