https://deltanine.net/mw/index.php?action=history&feed=atom&title=%2ACream_Brulee 2026-09-11T06:06:36Z Revision history for this page on the wiki MediaWiki 1.32.1 https://deltanine.net/mw/index.php?title=*Cream_Brulee&diff=17&oldid=prev 2013-07-25T05:57:32Z

<p>1 revision</p> <table class="diff diff-contentalign-left" data-mw="interface"> <tr class="diff-title" lang="en"> <td colspan="1" style="background-color: #fff; color: #222; text-align: center;">← Older revision</td> <td colspan="1" style="background-color: #fff; color: #222; text-align: center;">Revision as of 05:57, 25 July 2013</td> </tr><tr><td colspan="2" class="diff-notice" lang="en"><div class="mw-diff-empty">(No difference)</div> </td></tr></table>

Chris https://deltanine.net/mw/index.php?title=*Cream_Brulee&diff=16&oldid=prev 2013-02-09T19:52:31Z

<p>‎<span dir="auto"><span class="autocomment">Directions</span></span></p> <p><b>New page</b></p><div>===Ingredients===<br /> *1 quart heavy cream<br /> *1 vanilla bean, split and scraped<br /> *1 cup vanilla sugar, divided<br /> *6 large egg yolks<br /> *2 quarts hot water<br /> ===Directions===<br /> #Preheat the oven to 162 C.<br /> #Place the cream, vanilla bean and its pulp into a medium saucepan set over medium-high heat until it almost comes to boil.<br /> #Remove from the heat, cover and allow to sit for 15 minutes.<br /> #Remove the vanilla bean and reserve for another use.<br /> #In a medium bowl, whisk together 1/2 cup sugar and the egg yolks until well blended and it just starts to lighten in color.<br /> #Add the cream a little at a time, stirring continually.<br /> #Pour the liquid into 6 (7 to 8-ounce) ramekins.<br /> #Place the ramekins into a large cake pan or roasting pan.<br /> #Pour enough hot water into the pan to come halfway up the sides of the ramekins.<br /> #Bake just until the creme brulee is set, but still trembling in the center, approximately 40 to 45 minutes.<br /> #Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days.<br /> #Remove the creme brulee from the refrigerator for at least 30 minutes prior to browning the sugar on top.<br /> #Divide the remaining 1/2 cup vanilla sugar equally among the 6 dishes and spread evenly on top. #Using a torch, melt the sugar and form a crispy top.<br /> #Allow the creme brulee to sit for at least 5 minutes before serving.</div>

Mina