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June 17th
Issue #11
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Scorpion Solitaire

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Monday 6/17/13
Issue #11
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Scorpion Solitaire


Creme Brulee a L'Orange

By Chef Marla - 6/17/2013

A delicious Creme brule dessert
  Photo Credit: Francesco83 /

After a long week of being very good I like to reward myself with something really special. Try this and you won't be disappointed. Let's just call this one healthy for the soul.


1 quart heavy cream
1 teaspoon vanilla extract
1/2 cup sugar
10 egg yolks
Pinch salt
2 tablespoons Grand Marnier


Preheat oven to 325 degrees.

Heat heavy cream and sugar over high heat, stirring until tiny bubbles are showing around the edge.

Whisk egg yolks and vanilla together in bowl, then add a bit of hot cream mixture at a time, whisking to stir. Just a little, you don't want the eggs to heat up too fast and begin to cook.

Divide mixture amongst eight 6-ounce ramekins.

Place ramekins in a baking dish. Add enough hot water to come halfway up the sides of the ramekins. Be very careful not to get any water in the custard mix or it will not set up.

Bake for 25-45 minutes. Cooking time varies depending on the shape of the ramekin. Start checking after 25 minutes. When they're done, a very sharp knife inserted into the center of custard should come out clean.

Allow custards to cool in place. When cooled, remove from water bath and cover with plastic wrap and refrigerate for at least 4 hours to overnight.

When you're ready to serve, heat your oven to broil. Sift or sprinkle a fine layer of sugar over each custard. Gently slide the baking dish under the broiler, positioning it so that the flame is 2 to 3 inches away from the tops of the custards. Watch carefully: within three or four minutes, the sugar will melt and then caramelize. Remove the baking dish and take out the ramekins.

Serves 8

Chef's Tip: When a recipe calls for food to be placed 3 inches (for example) from the broiler, it means to allow 3 inches of space from the heat source to the top of the food.


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