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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 6 |
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From The Green Thumb Harvest cookbook. Haven't tried this yet. I assume this would also be great with the fruit and jelly switched for raspberry, orange etc. Time does not include chill time. Ingredients:
6 egg yolks |
4 1/2 tablespoons sugar |
1 pinch salt |
3 cups light cream, scalded |
2 teaspoons vanilla extract |
3/4 cup strawberry jelly |
1 pint fresh strawberries, washed and hulled |
Directions:
1. Preheat oven to 350. Beat together egg yolks and sugar in a large bowl until thick and lemon-colored. Add the salt. Slowly stir in the cream. Add vanilla and blend well. Pour into a glass pie pan. Place pan in a larger pan of hot water and bake for about 1 hour or until a knife inserted into the center comes out clean. Cool, then chill before serving. Melt the jelly over low heat in a small saucepan being careful not to burn. Dip the strawberries into the jelly and arrange on top of the chilled creme brulee. Brush remaining jelly in top as a glaze.
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