Subj : 5 Star Recipes - 50
To   : All
From : Dave Drum
Date : Tue Feb 27 2024 17:19:25

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Caramelized Baked Custards
 Categories: Dairy, Booze, Eggs
      Yield: 6 servings
 
      2 c  Heavy whipping cream
    1/4 c  Irish cream liqueur
      3 lg Eggs
      2 lg Egg yolks
    3/4 c  + 2 tb sugar; divided
      1 ts Vanilla extract
 
  Set oven @325ºF/165ºC.
  
  In a saucepan, heat cream and liqueur until bubbles form
  around sides of pan; remove from heat. In a large bowl,
  whisk eggs, egg yolks and 3/4 cup sugar until blended
  but not foamy. Slowly stir in hot cream mixture. Stir in
  vanilla.
  
  Place six 6 oz. broiler-safe ramekins in a baking pan
  large enough to hold them without touching. Pour cream
  mixture into ramekins. Place pan on oven rack; add very
  hot water to pan to within 1/2 in. of tops of ramekins.
  
  Bake 20-25 minutes or until a knife inserted in the
  center comes out clean; centers will still be soft.
  Immediately remove ramekins from water bath to a wire
  rack; cool 10 minutes. Refrigerate until cold.
  
  To caramelize topping with a kitchen torch, sprinkle
  custards evenly with remaining sugar. Hold torch flame
  about 2 in. above custard surface and rotate it slowly
  until sugar is evenly caramelized. Serve immediately or
  refrigerate up to 1 hour.
  
  To caramelize topping in a broiler, place ramekins on a
  baking sheet; let stand at room temperature 15 minutes.
  Preheat broiler. Sprinkle custards evenly with remaining
  sugar. Broil 3-4 in. from heat 5-7 minutes or until
  sugar is caramelized. Serve immediately or refrigerate
  up to 1 hour.
  
  Joyce Moynihan, Lakeville, Minnesota
  
  Makes: 6 servings
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Phulosophy: A route of many roads leading from nowhere to nothing.
--- MultiMail/Win v0.52
 * Origin: Outpost BBS * Johnson City, TN (1:18/200)

.