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Instructions |
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To make the custard, heat the cream with the zest in a saucepan over medium high heat. Put the yolks with the 4 Tbs. sugar in a large bowl. Whisk until light in color. Slowly stir in the scalded cream.
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Strain the mixture into six or eight ramekins or ceremic tart molds. Place the molds on a baking sheet and cover with one piece of foil. Bake in a 325 degree oven until the custard is barely set, about 30 minutes.
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Cool at room temperature then refrigerate covered until ready to serve. To brown the tops of the Creme Brulee, put the remaining sugar in a fine sieve. Shake the sugar over the custards making an even layer.
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Use a blow torch to brown the sugar to create a crust. Do not refrigerate again before serving.
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Originally Submitted
3/20/2005
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