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| Creme
Brulee |
RECIPE |
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This
recipe was contributed by Shirley Cline.
Shirley
was a great inspiration when I first started working
on the idea of creating a recipe and cooking web site.
Not only did she encourage me but she also supplied
a great many recipes and other pieces which are featured
throughout the site. Her great achievement was to teach
me to cook risotto over the internet!
Although
I never had the chance to meet Shirley, or even talk
to her, I regarded her as a good friend. It was with
great sadness that I learnt that she passed away in
Autumn 2004 and that there would be no more emails.
I think she will be sadly missed by a lot of people
like me to whom she gave such pleasure with the sharing
or her recipes. The pleasure my children have had from
her recipe for Strawberries
with Balsamic Vinegar and Mint - not to mention
the fights for seconds - has been a joy to behold.
Ingredients
1
3/4 cups heavy cream
1 3/4 cups milk
1/2 vanilla bean (split)
7 egg yolks
2 whole eggs
1/2 cup sugar
Brown sugar
Method
- Combine
the heavy cream, milk and vanilla bean.
- Remove
from heat and steep 10 minutes with vanilla bean.
- Scrape
bean seeds into the milk mixture.
- With
an electric mixer, combine eggs and sugar.
- Add
the milk mixture in a steady stream.
- Strain
mixture through a fine strainer.
- Divide
into 8 small ramekins (about 5 ozs each) set and pour
enough hot water around ramekins to come half way
up the sides.
- Place
in a 325ºF oven for approximately 25 - 30 minutes,
until just set (trembles slightly).
- Cover
top with brown sugar.
- Caramelize
under broiler (we call it a grill in the UK).
Serves
8
Shirley
Cline
Email
Hub-UK : info@hub-uk.com
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