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Mock Crème Brûlée
Yield: 48 (1/2-cup) servings
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| Ingredients |
Lb. |
Oz. |
Method |
| Sugar |
2
|
- |
Blend.
|
| Cornstarch |
- |
8
|
- |
| Frozen (thawed) or refrigerated liquid egg yolk |
1
|
-
|
Blend until smooth. |
| Half & half cream |
- |
144 |
- |
| Vanilla |
- |
4 |
- |
| Brown sugar, lightly packed |
1 |
- |
- |
| Total approximate weight |
13 lb. |
12 oz. |
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Instructions
Add sugar mixture to steam-jacketed kettle or double-boiler. Stir in egg mixture. Cook and stir over medium heat, until mixture thickens and boils. Remove from heat; stir in vanilla. Portion into heat-proof dishes; refrigerate. To serve, sprinkle and smooth 1 tablespoon brown sugar over each custard. Blow torch or broil custard at least 5 inches from heat source for 2-5 minutes, just until caramelized.
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