Custard and Pudding, Misc Desserts

Crème Brûlée

  • 4 Egg yolks
  • 3 tablespoons Granulated sugar
  • 2 cups Whipping cream
  • 1/3 cup Brown sugar, (packed)
  • 4 cups Fresh fruit, cut-up

    • Beat egg yolks until thick and lemon colored about 5 minutes. Gradually beat in granulated sugar. Heat whipping creamin 2-quart saucepan over medium heat just until hot. Stir at least half of thehot cream gradually into egg yolks. Blend into hot cream in saucepan.

    Cook, stirring constantly, until mixture thickens, about 5 minutes (do not boil). Pourcustard into pie plate, 9 x 1-1/2-inches. Cover and refrigerate at least 2 hours but no longer than 24 hours.

    Set oven control to broil and/or 550º. Sprinkle brown sugar over custard. Broil with top about 5 inches from heat until sugarmelts and forms a glaze, about 3 minutes. Spoon over fruit.

    Makes 8 servings.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Ronald Walton of New York, New York. 

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