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Strawberry Creme Brulee
From The Wednesday Market
<p>Fresh Strawberries!!!</p>Source: The Green Thumb Harvest recipe book page 38-39 (Entered by Brenda Fayard)
Serves: 6 servings
6 egg yolks
4-1/2 tablespoons sugar
pinch of salt
3 cups light cream, scalded
2 teaspoons vanilla extract
3/4 cup strawberry jelly
1 pint fresh strawberries, washed & hulled
Step by Step Instructions
- Preheat oven to 350
- Beat together the egg yolks and sugar in a large bowl until thick and lemon-colored. Add the salt. Slowly stir in the cream. Add the vanilla and blend well.
- Pour into a glass pie pan or porcelain quiche pan. Place the pan in a larger pan of hot water and bake for about 1 hour, or until a knife insert into the center comes out clean. Cool, then chill thoroughly.
- Melt the jelly in the top part of a double boiler. Dip the strawberries into the jelly and arrange them on top of the chilled creme mixture. Brush the remaining jelly on top as a glaze. A beautiful and delicious dessert!
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