Wednesday, September 15, 2010

Crème Brulée New England Style from the Highland Lake Inn

for 8 servings :

  • 6 egg Yolks
  • Vanilla Extract
  • ¼ cup of sugar
  • 3 cups of heavy cream
  • 1 tea spoon of Harney’s loose Hot Cinnamon Tea leaves (or various other Harney Tea Leaves depending on your taste)
  • Maple Syrup
  • Preheat oven to 325 F and put a rack in the middle of the oven
  • Ad Tea Leaves into cream and heat over moderate heat until hot, not boiling.
  • Strain tea leaves out of cream just before mixing with egg mixture.
  • Whisk together yolks, sugar, Vanilla Extract, then poor cream slowly into egg mixture while constantly whisking.
  • Pour into 8 ramekins.
  • Place ramekins in a roasting pan and add boiling water to reach halfway up the sides of ramekins.
  • Bake until custard begins to set, 30 to 35 minutes, transfer ramekins to a try and refrigerate for 4 to 5 hours.
  • Just before serving poor Maple Syrup on top and decorate with one Raspberry. 
Highland Lake Inn ~ 603-735-6426
32 Maple Street, Andover, NH
Completely restored 1767 Inn on a picturesque country lane lined with rustic stone walls,
and shady sugar