Sunday, August 24, 2014

French Creme Brulee (Crème Brulée)

Blend a tablespoonful of flour with the yolks of three eggs and place in a casserole. Pour slowly in a pint or more of milk, add a pinch of cinnamon, a few drops of extract of lemon or any flavor desired, and stir constantly over the fire.

When the cream is cooked, make a caramel sauce in a porcelain pot by melting five or six lumps of sugar and cooking to the browning point.

Pour this into a serving dish, pour the cream over it and allow to cool.

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