Lemon And Bay Creme Brulee

Discussion in 'Food and nutrition' started by International R, Feb 15, 2004.

  1. Lemon And Bay Creme Brulee

    ... submitted by alan from UK

    Lemon And Bay Creme Brulee

    This is 1 of 26 recipes in a new archive at The UK Recipe Archive this week from the BBC TV show -
    Upper Crust. These recipes are taken from the kitchens of some of Britains 'grand' country houses.

    To download go to - http://recipes.reedsweb.net/

    * Exported from MasterCook *

    Lemon And Bay Creme Brulee

    Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Upper Crust

    Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------
    450 milliliters double cream 1 vanilla pod 1 bay leaf a lemon -- Zest of 5 egg yolks 100 grams
    castor sugar

    Place cream, vanilla, bay leaf and lemon zest in a heavy-based saucepan over a low heat. Allow cream
    to simmer for 3 minutes. If you have time, allow to stand for 20 minutes to let the ingredients
    infuse. Place the egg yolks and 2 tablespoons of the sugar in a large bowl and whisk until the
    mixture turns paler and is light and fluffy. Remove the vanilla pod, lemon and bay from the cream
    and the slowly add the warm cream to the sugar and egg yolks. When it is thoroughly combined pour
    the mixture to the pan.

    Cook over a low heat, stirring continuously until the custard starts to thicken, about 4-5 minutes.
    Do not allow the mixture to boil. Pour the custard into 6 medium ramekins and allow to cool in a
    fridge preferably over night. About 20 minutes before serving, sprinkle remaining sugar over the set
    custards. Place under a very hot grill until the sugar is melted and bubbling. Leave to cool for 5-
    10 minutes until the sugar has formed a hard crust.

    Alan Hewitt

    http://www.simpleinternet.com/recipes/ International Recipes OnLine On-Line Culinary Discussion at
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