|Organic Food by County|
Aberdeenshire Angus Antrim Ayrshire Bedfordshire Berkshire Berwickshire Borders Buckinghamshire Cambridge Carmarthenshire Ceredigion Channel Isles Cheshire Clwyd Conwy Cornwall County Down County Durham Cumbria Denbighshire Derbyshire Devon Dorset Dumfries and Galloway Dyfed East Lothian East Sussex East Yorkshire Essex Fife Glamorgan Gloucestershire Greater Manchester Gwynedd Hampshire Herefordshire Hertfordshire Highland Isle of Man Isle of Wight Isles of Scilly Kent Lanarkshire Lancashire Leicestershire Lincolnshire London Monmouthshire Norfolk North Yorkshire Northamptonshire Northern Ireland Northumberland Nottinghamshire Orkney and Shetland Oxfordshire Pembrokeshire Powys Ross-shire Roxburghshire Rutland Shropshire Somerset South Yorkshire Staffordshire Suffolk Surrey Tyne and Wear Tyrone Warwickshire West Lothian West Midlands West Sussex West Yorkshire Wiltshire Wirral Worcestershire |
|Recipes - Creme Brulee|
Creme BruleeFor: 6 servings
8 to 10 egg yolks
200 g sugar
1 vanilla pod
1 litre whipping cream
Whisk the eggs with the sugar until pale and foamy. Add the seeds from the vanilla pod and the cold whipping cream.
Whisk until you obtain a homogeneous mix.
Fill up 6 clay bowls. Bake in preheated oven at 100°C or 212°F for about 1 hour. When finished, leave to cool and keep refrigerated.
Before serving, sprinkle the surface with brown sugar and caramelize with a torch.
Creation date : 23/09/2007 @ 22:49
Last update : 07/10/2009 @ 07:17
Category : Recipes
Page read 7093 times
Print the page