Crème brûlée (pronounced krehm broo-LAY) are very much in contention, with the English, Spanish, and French all staking claim. The Spanish have called it "crema catalana" since the eighteenth century, while the English claim it originated in seventeenth-century Britain, where it was known as "burnt cream". Its wide recognition today seems to have given the French credit for inventing crème brûlée. |
1) Scald the heavy cream.
2) Whisk together the egg, yolks and sugar.
3) Temper mixture, and add the vanilla.
4) Strain mixture.
5) Pour into ramekins about 1" deep.
6) Place in a hotel pan lined with a towel.
7) Pour in hot water until it comes 1/2 way up the sides of the ramekins.
8) Bake at 325F degrees for 40 minutes.
9) Cool and then refrigerate.
10) To finish, dab any moisture from the top. Sprinkle with sugar and brown with a blow torch.
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