creme brulee (kind of)

The thing I like about this dessert is that it's all simple ingredients.

This recipe is for 4 smallish servings. My photos show a double batch. If you are going through the extra steps...might as well make plenty!

CREME BRULEE
1 cup milk
1 cup half and half
4 large egg yolks
1 Tbsp cornstarch
1/2 cup sugar
4 Tbsp brown sugar
1 tsp. vanilla

In a nonstick pan, heat milk and half & half over medium high heat. Bring mixture to a boil.

Remove from heat and set aside.

In a small bowl beat egg yolks, cornstarch,sugar, and vanilla to make a smooth paste.

Spoon about half of the hot milk mixture in to the egg mixture, stirring as you add.

Then add this back to the nonstick pan. Blend well.

Cook this custard over medium heat, stirring constantly, until it's thick enough to coat a spoon.

The original recipe says to pour into individual ramekins. Place ramekins in a pan of hot water and bake at 350 degrees for 20 minutes or until custard is set. You then chill the custard for three hours, top with the brown sugar and caramelize it under  the broiler for 3 to 5 minutes.

I usually just bake mine in an 8"x8" glass dish and sprinkle the brown sugar on top before baking.

Bake at 350 for 45 minutes or until custard is set.

It is important to set the dish inside a larger pan with hot water in it...so the custard doesn't develop a hard crusty edge.

Well, I forgot to get a photo until after we had all taken a serving...but it looked like this. The brown sugar doesn't really caramelize...it makes more of a syrup, so I guess with this method you are missing out on an important flavor of true creme brulee.

We had it for dessert after Sunday dinner of roasted beef, mashed potatoes, gravy, rolls, fried cabbage, and mixed vegetables.

I'm ready for something spicy next Sunday...maybe a Mexican meal!