At Home : Entertaining : Custard and Cream : Home & Garden Television

Food writer Debbie Puente demonstrates how to make an incredible elegant custard or creme brulee.

Basic Custard

Ingredients:

1/3 cup sugar
8 egg yolks
2 cups heavy cream (or half-and-half, or milk)
1 tsp. pure vanilla extract (or other flavoring--coconut, rum, orange, etc.)

Preparation:

Figure A

Figure B

Figure C

Mix sugar and yolks in a bowl with a whisk until a light lemon color. Add cream and extract and set the bowl over a pot of simmering--not boiling--water (figure A). Whisk constantly for 15 minutes or until thickened (figure B). Spoon mixture into a ramekin that you have placed in a shallow pan of ice water. Sprinkle with sugar and caramelize (figure C), either with a butylene torch or under the broiler. The sugar will brown and crisp as it cools.

Custard Pie

Ingredients:

frozen pie shell
chocolate chips
basic custard

Preparation:

Figure D

Bake the pie shell. Melt chocolate chips in the microwave and spread on the bottom of the pie. Spoon in custard (figure D). Top with sugar and caramelize. Chill.

Resources
Elegantly Easy Crème Brûlée & Other Custard Desserts
by Debbie Puente
Audio Renaissance, 1998
Order this title from Amazon.com.

Guests
Debbie Puente
Food Writer / Cookbook Author
E-mail: debbylynnpuente@hotmail.com
Website: www.cremebrulee.com
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Custard and Cream

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