Guest guest Posted May 28, 2001 Report Share Posted May 28, 2001 * Exported from MasterCook * Crème Brûlée Recipe By : Vegetarian Times Magazine, June 2001, Adv. Sect. Serving Size : 6 Preparation Time :0:00 Categories : Desserts Soyfoods Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***CUSTARD*** 1/2 cup sugar 2 cups Vitasoy Soy Milk 8 egg yolks -- beaten 6 ramekins or custard cups -- (4- to 5-oz. each) ***TOPPING*** 1 cup brown sugar -- (see Note) 1/4 cup granulated sugar -- (see Note) Serves 6 Preheat oven to 325F. Dissolve sugar in milk. Stir in beaten egg yolks. Do not whip or milk will foam. Pour into ramekins, skimming off any bubbles with a spoon. Place filled ramekins or custard cups in a baking pan. Pour in enough water to reach halfway up sides of ramekins. Bake on center rack of oven until custard is set, about 1 hour. Remove from oven and cool. Topping: Preheat broiler. In a small bowl, mix together both sugars. Sprinkle 1 table- spoon sugar mixture on top of each custard. Place under a hot broiler until sugar is caramelized. It will appear brown and bubbly. Serve warm. NOTE: The sugars that top a traditional crème brûlée must be dry or it will nor caramelize properly. You may either leave the sugar mixture out overnight in a shallow pan or dry it in an oven on low heat for several hours. Wine Recommendation: Frey Biodynamic Sauvignon Blanc-1999 Recipe by Lisa Romanowski, International Culinary Academy, Le Cordon Bleu Program, Pittsburg. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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