Creme Brulee

Crème Brulee was the other dessert served February 11 at the Historymakers Gala. A stunning desert for a black tie event. The evening was filled with excitement as the Historymakers from 1992-2008 were honored for Arizona's Centennial kickoff event. Peter Faur, husband of Historical League president Pat Faur shows off his Creme Brulee while Joan Robinson-Blumit is ready for her treat. She had Tres Leche cake. They were both delicious with great presentation. How did they make that candy serape on top?

Also featured was ARIZONA Recollections and Reflections, a Centennial Legacy Project with rare photos, timelines and biographies of the Historymakers.

This Creme Brulee recipe is from allrecipes.com. You could also try Caramel Custard Flan on page 85 of Tastes & Treasures Cookbook.
Ingredients

* 6 egg yolks
* 6 tablespoons white sugar, divided
* 1/2 teaspoon vanilla extract
* 2 1/2 cups heavy cream
* 2 tablespoons brown sugar

Directions

1. Preheat oven to 300 degrees F (150 degrees C).
2. Beat egg yolks, 4 tablespoons sugar and vanilla in a mixing bowl until thick and creamy.
3. Pour cream into a saucepan and stir over low heat until it almost comes to boil. Remove the cream from heat immediately. Stir cream into the egg yolk mixture; beat until combined.
4. Pour cream mixture into the top of a double boiler. Stir over simmering water until mixture lightly coats the back of a spoon; approximately 3 minutes. Remove mixture from heat immediately and pour into a shallow heat-proof dish.
5. Bake in preheated oven for 30 minutes. Remove from oven and cool to room temperature. Refrigerate for 1 hour, or overnight.
6. Preheat oven to broil.
7. In a small bowl combine remaining 2 tablespoons white sugar and brown sugar. Sift this mixture evenly over custard. Place dish under broiler until sugar melts, about 2 minutes. Watch carefully so as not to burn.
8. Remove from heat and allow to cool. Refrigerate until custard is set again.

Nutritional Information open nutritional information

Amount Per Serving Calories: 562 | Total Fat: 50.2g | Cholesterol