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Crème Brulée


Crème Brulée

  • 4 egg yolks
  • 2 c. heavy cream
  • 8 packets (or 1/3 c.) Splenda
  • 1-2 tsp vanilla extract (depending on the flavor you want

Heat the cream in a double boiler (a metal or glass bowl on top of a pot of boiling water) over medium heat until it’s hot, then add the Splenda and vanilla extract with a whisk.

After that’s blended, add the egg yolks, whisking constantly (but not too vigorously) for about 5 minutes.

Then pour into a muffin tin with inserts (it should fill about 8, I filled the remaining empty 4 tins with water to keep the oven moist), and pop it into a 350 degree oven for 15 minutes (until they’re golden around the edges),

Then take out, let rest for 15 minutes covered,

Remove from the tin, and pop into a gallon-size zip lock bag for the refrigerator. They should solidify nicely in 30 minutes to an hour, delicious.

I dig them at the end of the day when I really want some kind of dessert

P.S. Don’t fret too much about over-cooking the crème brulée before, or while it’s in the oven. This recipe is remarkable flexible, and all the different textures that are created by variations are delicious.

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