Creme Brulee #2

Categories: Dessert

Serves: 6 Servings

Ingredients:

1 pt Half and half cream
1 c Whipping cream
2 tb Sugar
6 Egg yolks; beaten
2 ts Vanilla
3/4 c Light brown sugar

Instructions:
From: elendil@mintir.new-orleans.la.us (Edward J. Branley)

Date: Tue, 26 Apr 1994 00:10:46 GMT

Heat creams but do not scald. Add sugar and stir until dissolved. Stir in
egg yolks. Add vanilla. Pour into a 7 1/2-inch ovenproof bowl or souffle
dish and place bowl in pan of water. Bake at 300F for 50-60 minutes. Cool
and chill thoroughly. Custard can be made the day before. At least 2
hours ahead, but no more than 4 hours ahead, sift brown sugar over top to
cover custard completely. Preheat broiler to 350F. Set custard in pan of
ice and place about 6 inches below broiler. Move it around constantly to
melt but not burn the sugar. Cool slightlyand return to refrigerator to
chill. Serve as is or topped with any fresh fruit. Serves 6-8.

REC.FOOD.RECIPES ARCHIVES

/DESSERTS

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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