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Crème Brulee

What a great treat for a dinner party – a featured dessert from Michigan food stylist Birdie Sheridan!

Crème Brulee

2 quarts heavy cream
1 pound, 4 ounces. Sugar
20 egg yolks

Bring heavy cream and sugar to a near boiling point. Temper slowly with yolks in bowl. Place over double boiler and whip continuously until thick (about 20 minutes). Pour into 4 oz. ramekins-chill until set. Lightly sprinkle granulated sugar over top of chilled crème brulee and place under broiler until sugar caramelizes or becomes light brown. Serve with fresh fruit of the season.

Have questions? Email Birdie!

Information

  • Thursday, March 5, 2015
  • Posted By: Birdie Sheridan
  • Recipes
  • Comments Closed