heat oven to 325. Heat the cream in medium saucepan over medium heat until scalded.
In medium bowl slowly whisk the sugar and salt into the egg yolks. Slowly temper the hot cream into the sugar/yolk mixture. Strain the mixture throught a fine sieve into a pitcher. Stir in vanilla extract.
Arrange ramekins in a baking dish with deep sides, pour the mixture into the ramekins. Fill the baking dish with water to come halfway up the sides of the ramekins and cover the dish with foil. Bake until set 25-50 min.
Originally Submitted
1/1/2012
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