Quote:
Originally Posted by BRPORSCHE
I knew I should have learned how to make creme brulee!
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scald a quart of heavy cream, as it cools off separate six eggs, save whites, you won't need them. whisk yolks with 3/4 cup of sugar, teaspoon of real vanilla extract, and a little dark rum [or gran marnier or bourbon, your choice], when cream is cool enough to not scramble your yolks, whisk together.
pour into coffee cups or ramekins, whatever you've got. place into a pan and fill pan mid-way up with hot water, place pan in the middle of oven set at about 325 degrees, bake 45 minutes and check, should be not quite set in the centers, just a slight jiggle when done, might take another five minutes or more.
remove and let cool.
when ready to serve sprinkle some sugar on top, lightly burn sugar with a small torch.
cookie and coffee to go with.
extras will keep in fridge tightly covered with cling film for a week.
you can make maple or coffee flavor too.
a tiny pinch of cinnamon won't hurt anything either.