It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Vanilla Creme Brulee
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- #69152
This classic French dessert is both elegant and easy to make. A rich vanilla custard is topped with a crisp, caramelized sugar coating. Serve it with fresh berries for a special treat.
serves/makes:
ready in:
over 5 hrs
over 5 hrs
1 review
ingredients
6 large egg yolks
6 tablespoons sugar
1 vanilla bean, split lengthwise
1 1/2 cup whipping cream
6 teaspoons granulated sugar
directions
Preheat oven to 325 degrees F.
Whisk yolks and 6 tablespoons sugar in medium bowl to blend. Scrape in seeds from vanilla bean. Gradually whisk the cream into the sugar.
Divide mixture among 3/4 cup custard cups or ramekins. Arrange dishes in a 13- x 9- x 2-inch baking pan. Pour enough hot water into pan to come halfway up sides of dishes.
Bake custards approximately 35-40 minutes until the custard is set. Do not over-bake or your custard will be rubbery. Remove the pan from the oven and remove custard cups from the water.
Allow custards to cool before placing in the refrigerator. Chill overnight.
Two hours before serving: Preheat broiler. Sprinkle 1 teaspoon sugar atop each custard. Place dishes on small baking sheet. Broil until sugar just starts to caramelize, rotating sheet for even browning, about 2 minutes.
Chill until caramelized sugar hardens, about 2 hours.
added by
sandyu42
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
March 17, 2008
I have never made creme brulee before and was a bit scared of trying. However, this was such a simple and easy recipe. It turned out almost perfect the very first time that I made it. I left it in for 45 minutes and should have just stuck to 35 minutes as directed. 35 minutes would have been perfect. I added whipped cream and strawberries for a topping. YUM-O.