Creme Brulee
Creme Brulee
Ener-G for 3 eggs, beaten
1 Tbs cornstarch
2 cups Silk Creamer (in place of heavy cream)
1/4 cup sugar
1/4 tsp salt
1/2 cup brown sugar or maple granules
1 tsp vanilla
In a heavy 2-quart saucepan combine the Ener-G, cornstarch,
creamer, sugar, and salt.
Cook and stir over medium heat for about 10 minutes,
or until custard coats a metal spoon.
Remove from heat.
Cool at once by placing pan in a sink or bowl of ice water,
and stirring 1 - 2 minutes.
Stir in vanilla.
Pour into a 1-quart casserole, and refrigerate at least 2 hours.
Press brown sugar through a sieve over the custard.
Set the casserole in a pan of ice cubes and cold water.
Broil 4" - 5" from heat for 1 - 2 minutes,
or until brown sugar turns golden brown,
and a bubbly crust forms.
Serve warm or chilled.
Ener-G for 3 eggs, beaten
1 Tbs cornstarch
2 cups Silk Creamer (in place of heavy cream)
1/4 cup sugar
1/4 tsp salt
1/2 cup brown sugar or maple granules
1 tsp vanilla
In a heavy 2-quart saucepan combine the Ener-G, cornstarch,
creamer, sugar, and salt.
Cook and stir over medium heat for about 10 minutes,
or until custard coats a metal spoon.
Remove from heat.
Cool at once by placing pan in a sink or bowl of ice water,
and stirring 1 - 2 minutes.
Stir in vanilla.
Pour into a 1-quart casserole, and refrigerate at least 2 hours.
Press brown sugar through a sieve over the custard.
Set the casserole in a pan of ice cubes and cold water.
Broil 4" - 5" from heat for 1 - 2 minutes,
or until brown sugar turns golden brown,
and a bubbly crust forms.
Serve warm or chilled.