MMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Caramelized Baked Custards
Categories: Dairy, Booze, Eggs
     Yield: 6 servings

     2 c  Heavy whipping cream
   1/4 c  Irish cream liqueur
     3 lg Eggs
     2 lg Egg yolks
   3/4 c  Sugar; +2 tb, divided
     1 ts Vanilla extract

 Set oven @325 F/165 C.

 In a saucepan, heat cream and liqueur until bubbles form
 around sides of pan; remove from heat. In a large bowl,
 whisk eggs, egg yolks and 3/4 cup sugar until blended
 but not foamy. Slowly stir in hot cream mixture. Stir in
 vanilla.

 Place six 6 oz broiler-safe ramekins in a baking pan
 large enough to hold them without touching. Pour cream
 mixture into ramekins. Place pan on oven rack; add very
 hot water to pan to within 1/2" of tops of ramekins.

 Bake 20-25 minutes or until a knife inserted in the
 center comes out clean; centers will still be soft.
 Immediately remove ramekins from water bath to a wire
 rack; cool 10 minutes. Refrigerate until cold.

 To caramelize topping with a kitchen torch, sprinkle
 custards evenly with remaining sugar. Hold torch flame
 about 2" above custard surface and rotate it slowly
 until sugar is evenly caramelized. Serve immediately or
 refrigerate up to 1 hour.

 To caramelize topping in a broiler, place ramekins on a
 baking sheet; let stand at room temperature 15 minutes.
 Preheat broiler. Sprinkle custards evenly with remaining
 sugar. Broil 3 to 4" from heat 5-7 minutes or until
 sugar is caramelized. Serve immediately or refrigerate
 up to 1 hour.

 Recipe by Joyce Moynihan, Lakeville, Minnesota

 RECIPE FROM: https://www.tasteofhome.com

 Uncle Dirty Dave's Archives

MMMMM

You are viewing proxied material from tilde.pink. The copyright of proxied material belongs to its original authors. Any comments or complaints in relation to proxied material should be directed to the original authors of the content concerned. Please see the disclaimer for more details.