Author Notes
A lighter crème brulee with a crisp instead of a sugar topping You can also add fresh fruit if you want to —Dedra Reitz
Ingredients
- creme brulee
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16 ounces
light cream
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1/2 cup
sugar
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2
egg yolks
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1 1/2 tablespoons
corn starch
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1 teaspoon
vanilla
- strusel topping
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1/4 cup
softened butter
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1/2 cup
brown sugar
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1/2 cup
flour
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1 teaspoon
lemon peel
Directions
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In a medium sauce pan on medium heat put the cream, sugar and egg yolks in the pan heat slowly stirring constantly with a whisk until it comes to a light boil. Whisk together the milk and corn starch and add to the pan stir for a minute and turn off heat, add the vanilla. Divide the mixture into 4 ramekins and bake in a 275 degree oven in a water bath for an hour. Chill overnight
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When ready to eat preheat the oven to a low broil. Mix together the butter, sugar, flour, and lemon peel. Divide the mixture over the 4 crème brulee and bake in the oven for about 8 minutes.
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