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Measurements

Basic Creme Brulee

2 c Whipping Cream
5 Egg Yolks
1/2 c Sugar
1 tb Vanilla Extract
1/2 c Light Brown Sugar -- firmly packed

Combine the first 4 ingredients, stirring with a wire whisk until sugar dissolves and mixture is smooth. Carefully pour the egg mixture evenly into 5 (5x1) round baking dishes or custard cups. Place in a roasting pan large enough to accommodate the dishes and add 1/2-inch of water to the roasting pan. This step creates a water bath to prevent curdling. Bake at 275 for 45 to 50 minutes or until almost set. Cool the custards in the water in the pan set on a wire rack. Remove from pan when cooled, cover and refrigerate overnight. When ready to serve, sprinkle about 1 1/2 tablespoons brown sugar evenly over each custard; place each custard on a cookie sheet or jelly-roll pan. Broil 5 inches from heat. If using an electric oven, leave door partially open. Broil until the sugar melts. Let stand 5 minutes to allow sugar to harden.
NOTES:
Handle with care. These are extremely hot. Place custards as close to heat source as possible. To achieve a "cracked" effect, broil custards in a pan full of ice. Dixie Crystals sugar is reputedly the best for making this dessert. When finished cooking, the center will still be slightly liquid.
Source: Southern Living


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