|Porter (Classic Beer Styles Series)|
|by Terry Foster|
Porter reviews the history of George Washington's favorite beer and teaches you how to create this rich, full-bodied ale for your own enjoyment.
Results 31 - 40 of 44 for cream brulee
Spread brown sugar ... 300 degrees. Put cream and vanilla bean ... Place under broiler, close to heat source, until sugar caramelizes. Serve immediately.
Bring cream, ginger and ... place under a hot broiler until the sugar has caramelized. Do not burn the tops. Garnish plate and serve immediately. Serves 6.
Scald cream slowly in microwave ... top of each one. Place ramekins in pan and surround with ice cubes. Put under broiler just until sugar is caramelized.
1. Heat cream and vanilla with ... 4 oz. of Brulee mixture into ramekins. ... hot water bath for 25 minutes at 350°F until custard mixture has set up.
Preheat oven to 350 degrees. Heat cream and sugar in ... turn to keep spots from burning. Chill again, then serve. Serve with strawberries or raspberries.
Heat heavy cream in a double ... broiler or with a small propane torch on low flame. Serve within 15 minutes after glazing. Makes 10 (4 ounce) custards.
Line four 6 ... raspberries. Pour milk, cream and liqueur into ... until ready to serve, remove from refrigerator 15 minutes before serving. Serves four.
Mix yolks and ... saucepan, heat up cream and vanilla to ... mixture into creme brulee ramekens with water ... firm. If you like, add your favorite berry.
Heat heavy cream (the heaviest you ... custard. This will serve about 6. If you have more guests, double the recipe, using 12 egg yolks to a quart of cream.
Beat egg yolks ... pale. Boil the cream and almond extract ... some sugar over the chilled cream and using a plumber's torch, caramelize the sugar topping.
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