Creme Brulee A simple yet decadent desert to add some Beltane cream to your Sabbat feast. INGREDIENTS: - 2 cups heavy cream
- 1/4 cup sugar (white)
- 1 tsp vanilla extract
- 3 egg yolks
- 4 tbs sugar (white)
- pinch of salt
PREPARATION:
Preheat your oven to 300F, and place a dish towel in the bottom of a baking dish (one large enough to hold 4 ramekins, and an inch or two deep). Put a pot of water on to boil, exact measurement not necessary. Then in a smaller saucepan, combine the heavy cream, 1/4 cup of sugar and salt. Heat through, but don't let cream mixture come to a boil. Meanwhile, in a mixing bowl, beat yolks and vanilla until smooth. Slowly add hot cream to egg mixture, stirring constantly. When all the cream is added, pour hot mixture into 4 60z ramekins. Set ramekins in baking dish, on towel. Pour hot water into the pan until the level is about half way up the ramekin dishes. Loosely cover the entire pan with foil. Bake for 25-30 minutes until custard sets. Then chill in the fridge for 4-6 hours. Before serving, sprinkle a tablespoon of sugar on each custard, and brown with a torch or broiler. |
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