Creme Brulee
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Creme Brulee
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By Ro Morse
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PADUCAH, KY - SuperValu Foods Recipe of the Week - (Serves 2-4)
1 1/2 cups Half & Half
1/3 cup firmly packed light brown sugar
1/8 teaspoon salt
6 large egg yolks
2 teaspoons pure vanilla extract
In the top of a double boiler, over low heat, scald the cream with the brown sugar and salt. In a separate bowl, beat the egg yolks and vanilla with a wire whisk until well blended. Gradually stir (whisk) some of the scalded cream mixture into the beaten egg yolks a tablespoon at a time. Then pour the egg yolks and cream back into the double boiler and cook over very low heat, stirring constantly. When the mixture reaches consistency of a think cream sauce, place in four custard cups or ramekins and refrigerate for at least five hours. I like to refrigerate overnight or all day. Remove from frig 20-30 minutes before serving. Top with the brown sugar circles below.
If you like orange or other flavor, you can substitute orange extract in place of the vanilla. Whatever flavor you may choose, add that fruit as a garnish when serving. If you add orange extract, serve a very thin orange slice on the side.
Brown Sugar Crust for Topping
2/3 cup light brown sugar
Preheat oven to 300 degrees. Line a baking sheet with a piece of tin foil (at least 8" X 10"). Lightly butter the foil and separate the brown sugar into four circles on the foil. Flatten out with the back of turner or anything flat. They should be close to the size of the custard dishes or ramekins and very thin circles. Place in the oven for about 10 minutes. When the circles are crusty and they have cooled, peel from the foil. Place one on top of each custard mixture about 20 minutes before serving.
This recipe is shared with listeners the week of:
February 8-12, 2010
on NEWStalk 94.3 FM, AM 570 WKYX, AM 1560 WPAD,
AM 1450 WDXR, and AM 1320 WNGO.
Ro's recipes are sponsored by SuperValu Foods
On Jackson Street and on Lone Oak Road in Paducah, KY.
Check out more recipes online at: www.supervalupaducah.com
On the Net:
SuperValu Foods
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Published 11:07 AM, Monday Feb. 08, 2010
Updated 11:10 AM, Monday Feb. 08, 2010
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