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by Sally Bernstein

Serves 5-6

2 cups half and half cream
4 egg yolks
2 ½ tablespoons sugar
1 teaspoon vanilla
1/3 cup light brown sugar

Heat the half and half.  In a mix master bowl, beat the egg yolks, gradually adding the sugar and beating it until it forms a ribbon.  Slowly dribble the hot cream into the egg mixture while beating.  Beat at low speed so as not to add air.  Add vanilla. 

Pour into a one quart soufflé dish or 5 individual 3 ½ inch soufflés.  Place in a pan containing one inch of hot water (water bath) and bake, uncovered, at 325 degrees until set.  The one quart soufflé will take  40 minutes and the individual soufflés will bake in 25 minutes.

When the custard is set, sprinkle with sifted light brown sugar (sift through a strainer).  Cover the custard all the way to the sides.  Place under a broiler or 450 degrees for a minute until the sugar melts.  DO NOT BURN the sugar.  Chill and serve cold.

©Sally Bernstein, 2005

Note: This information was accurate when it was published. Please be sure to confirm all rates and details directly with the businesses in question before making your plans.

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