Crème Brûlée

The pudding and pastry book · Douglas, Elizabeth · 1903

Source: The pudding and pastry book
Time: Cook: 15 min Total: 15 min
Status: success · extracted 14 days ago
Not a recipe: No

Ingredients (3)

1 pint cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
4 yolks ↝ Egg, yolk only, raw [Eggs and omelets]

for topping

powdered sugar ↝ Sugars, powdered [Sweets]

Instructions (9)

Scald the cream.
Pour it slowly over the well-beaten yolks.
Put the cream in a double-boiler and stir until it thickens, but do not let it boil.
Pour into a shallow dish.
When it is cold sift powdered sugar thickly over it.
Set in a very slow oven for quarter of an hour.
Take it out.
Brown the sugar with a salamander.
Serve cold.

Original Text

*Crème Brûlée

1 pint cream 4 yolks

Scald the cream. Pour it slowly over the well-beaten yolks. Put the cream in a double-boiler and stir until it thickens, but do not let it boil. Pour into a shallow dish.

[Pg 23]

When it is cold sift powdered sugar thickly over it. Set in a very slow oven for quarter of an hour. Take it out. Brown the sugar with a salamander. Serve cold.

Notes

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