Crème Brulé
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"I found this Crême Caramel Recipe in my book La Cuisine by Françoise Bernard and made a Cheater's version of Crême Brulée for those concerned with their cholesterol."
photo by Sageca
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- Ready In:
- 3hrs 20mins
- Ingredients:
- 6
- Serves:
-
4
ingredients
directions
- Ina small sauce pan, combine1/4 cup sugar with 2 Tblsp water. Place over medium high heat; bring to a simmer and cook stirring often until sugar dissolves.
- Partly cover pan and continue cooking until sugar turn medium amber. Immediately remove pan from heat and let cool slightly.
- Add 3 Tablespoons of water and return to medium low heat to melt the caramel.
- In a bowl whisk the cornstarch with the remaining sugar, the salt, the eggs and the milk. Pour into a medium saucepan, place over medium heat and cook stirring constantly with a wooden spoon, until the cream thickens.Add vanilla. When pudding barely simmers, remove the pan from heat.
- Stir the caramel into the pudding. If lumps form, use your whisk.
- Spoon into dessert dishes or ramekins.
- Cover and refrigerate until cold. I placed mine a cake dish and covered with foil making sure the pudding did not touch the cover.
- Refrigerate at least 3 hours or overnight.
- Just prior to serving, sprinkle with white fine sugar and caramelize with a blowtorch.
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RECIPE SUBMITTED BY
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Sageca
Canada
I love to cook, read recipe books and food magazines,spend time in kitchen stores, grocery stores, gourmet shops, learning new cooking techniques, trying new kitchen gadgets,tasting exotic foods,enjoying a wonderful meal. I've always had a herb garden; now I have containers on my patio with my must have herbs. It seems, everything tastes better with fresh herbs!
