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Crême brulée A recipe from <a href="https://www.wefacecook.com/international/cuisine/France">France</a> {, {,and 197 countries in the world sharing their cultural heritage through food. Become a contributor. Facebook Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon BLT Icon TV Icon Close Icon Sorted BLT/Search Icon
Crême brulée | wefacecook.com Crême brulée | wefacecook.com
Recipe

CRÊME BRULÉE

Serves: 5
If they like it, it serves 5 otherwise  - thinking face emoji
Preparation time: 20 minutes
Cooking time: 20 minutes
Totaltime: 40 minutes

Ingredients

  • 2 cups heavy cream
  • 5 egg yolks
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
  • 1 cup pitted cherries, cooked *
  • 1/2 cup dark brown sugar

Preparation

  • Preheat oven to 350 degrees.
    In a medium saucepan, bring the cream to a boil.
    In a mixing bowl, beat the sugar and egg yolks until thick and creamy. Gradually stir in the cream. Pour into a saucepan with a thick bottom. Heat over low heat until thick while stirring continuously. DO NOT BOIL. Add vanilla and strain.
    Divide cherries evenly between 6 ramequin dishes. Pour custard into cups. Place cups with custard in a pan containing boiling water and bake until center of custard is medium firm. Cool at room temperature for an hour.
    Sprinkle brown sugar on top and place under the broiler to brown or use a torch to brown sugar. Serve cold.
    * I also use, stewed apricots and peaches for this rich dessert.
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