Horatio’s Creme Brulee
We had a very special treat at a pot luck at my working place a while back. A co-worker come in on her day off and prepared this recipe for us. She saved this Horatio’s Creme Brulee from a newspaper article, from another favorite local restaurant, long since closed.
2 c. whipping cream
4 large egg yolks
½ c. + ¼ c. sugar
1 TB vanilla extract
Optional garnish: Fresh raspberries
Preheat oven to 350 degrees. In a saucepan over love heat; warm cream until bubbles form around edge of pan. In a mixing bowl; beat egg yolks and ½ cup of sugar together until thick, about 3 minutes. Gradually beat cream into egg yolks. Stir in vanilla. Divide mixture into six 6-oz. custard cups. Prepare a water bath by placing ½-inch of water into a baking pan large enough to hold the custard cups. Place custard cups into water bath. Bake 45 minutes, until custard is set. Remove custard cups from water bath and cool. Once cool, refrigerate to chill. For service; sprinkle each custard withremaining sugar, approximately 2 teaspoons sugar on each. Place onto top rack under broiler and cook until topping is medium brown. Optional to serve with fresh raspberries. Serves 6.