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Creme Brulee
From THE YOUNGTOWN INN & RESTAURANTServes 4 2 cups heavy cream 1/3 cup granulated sugar 1 vanilla bean, split 6 large egg yolks 4 tbs. light brown sugar In small saucepan, combine cream and vanilla bean. Boil and let stand one hour. In a bowl, whisk egg yolks and add the cream in a stream, whisking. Remove vanilla bean. Combine well. Divide among 4 ramekin dishes. Bake custard in middle of preheated 300-degree oven for 15 minutes or until just set. Let cool, chill them, covered, for at least 4 hours. To Serve: sprinkle brown sugar on top evenly. Place in preheated broiler just to carmelize sugar evenly, being careful not to let the sugar burn. Serve immediately. |
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