Recipe for cooking creme brulee

Desserts to Go with Coffee and Tea :: Souffles and Puddings

Creme Brulee (Burnt Cream)

In the American Northeast, this dish is called Vermont Baked Custard. It is known as Cambridge Cream at Trinity College in Cambridge, England, where it is a specialty.

1 qt. heavy cream
2 c. milk
Pin. of salt
1/2 c. sugar
12 egg yolks, beaten
1 Tbsp. vanilla extract or flavoring
3/4 c. brown sugar

Preheat oven to 350 degrees F.

In the top of a double boiler, combine cream, milk, sugar and salt. Heat over boiling water until sugar is dissolved. Pour cream mixture into beaten egg yolks; mix well, and add vanilla extract or flavoring. Pour into a 9 x 12-in. baking dish. Bake in a lrg. pan containing boiling water to a depth of 1 in. for 45 mins.. Remove from oven and chill.

Several hours before serving, cover top of custard with brown sugar forced through a sieve, until sugar glaze is about 1/4 in. thick all over. Place under the broiler, watching carefully, until sugar is melted, being sure not to burn. Chill once more before serving.