Crème Brûlée

Madagascar vanilla bean custard, served chilled topped with a caramelized sugar crust and fruit

4 cups cream
1 cup sugar
8 egg yolks
2 whole eggs
1 vanilla bean

Damp towel

1) Slowly heat cream with vanilla in saucepan, stir slowly with spoon separately.
2) Whisk yolks and sugar together till creamy and pale yellow.
3) Slowly temper hot cream mixture into egg mixture and pour into 6 oz. ramekins.
4) Cook in water bath 325◦F for 40 minutes.
5) Place in refrigerator uncovered for at least 3 hours.
Makes approximately 10 servings

Recipe Summary:

Other recipes by Burke Manor Inn:
Soupe A L'Oignon Gratinée (french Onion Soup)

Recipe Provided By:
Burke Manor Inn
Gibsonville, NC

Gibsonville Bed and Breakfast Inns