Custards and Puddings: Creme Brulee II

2 cups heavy cream1/4 cup white sugar1 pinch salt1 teaspoon vanilla extract3 egg yolks4 tablespoons white sugarPreheat oven to 300 degrees F (150 degrees C) and line the bottom of a large baking pan with a damp kitchen cloth. Bring a large pot of water to boil. While water is boiling, combine cream, 1/4 cup sugar and salt in saucepan over medium heat. Stir occasionally 4 to 5 minutes, until steam rises. In a medium bowl, beat egg yolks and vanilla until smooth. Pour hot cream into yolks, a little at a time, stirring constantly, until all cream is incorporated. Pour mixture into four 6 oz. ramekins. Place ramekins on towel in baking dish, and place dish on oven rack. Pour boiling water into dish to halfway up the sides of the ramekins. Cover whole pan loosely with foil. Bake 25 to 30 minutes in the preheated oven, until custard is just set. Chill ramekins in refrigerator 4 to 6 hours. Before serving, sprinkle 1 tablespoon sugar over each custard. Use a kitchen torch or oven broiler to brown top, 2 to 3 minutes. Amount Per Serving  Calories: 554 | Total Fat: 47.8g | Cholesterol: 320mg Powered by ESHA Nutrient Database

Servings Per Recipe: 4

Amount Per Serving

Calories: 554

Total Fat: 47.8gCholesterol: 320mgSodium: 147mgTotal Carbs: 28.7g    Dietary Fiber: 0gProtein: 4.5g VIEW DETAILED NUTRITION
About: Nutrition Info

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New Year: Irish Cream Creme Brulee | Submitted By: Grace Gutberlet

2 cups heavy cream1/3 cup white sugar6 egg yolks1 teaspoon vanilla extract3 tablespoons Irish cream liqueursuperfine sugar as neededPreheat oven to 300 degrees F (150 degrees C). Place 6 ramekins on a towel set in a roasting pan at least 3 inches deep. Stir together cream and sugar in a saucepan over medium heat, and cook until very hot, stirring until the sugar dissolves. Whisk together egg yolks, vanilla, and Irish cream until combined. Slowly add 1/3 of the hot cream, whisking it in 2 tablespoons at a time until incorporated. Once you have incorporated 1/3 of the cream, you can stir in the remaining hot cream without fear of the mixture curdling. Pour custard into the ramekins, then fill roasting pan with boiling hot water to come halfway up the sides of the ramekins. Bake in preheated oven until set, 50 to 60 minutes. Once the custard has set, place ramekins on a wire rack, and allow to cool to room temperature, about 1 hour. Cover, and refrigerate until cold, about 4 hours. Custards may remain refrigerated until ready to serve. Unwrap the custards, and sprinkle about 1 teaspoon of superfine sugar onto each. Gently shake the custards so the sugar coats the entire top surface, then tip the custards to a 45 degree angle and shake off excess sugar. Using a small hand torch, melt the sugar by making short passes over top of the custards with the flame not quite touching. Continue melting the sugar until it turns deep brown. Once the sugar has melted and turned to caramel, the cold custard underneath will harden the sugar into a crispy crust. Serve immediately. Alternatively, the sugar-dusted custards may be browned underneath the broiler in the oven. Amount Per Serving  Calories: 417 | Total Fat: 33.8g | Cholesterol: 314mg

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