Creme Brulee With Mixed Fruit
|Heavy cream/Whipping cream||3 Cup (48 tbs)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Vanilla extract||1 Teaspoon|
|Packed brown sugar||1⁄4 Cup (4 tbs)|
1. In 1-quart saucepan over medium heat, heat heavy cream until tiny bubbles form around edge of pan. Meanwhile, in 2-quart saucepan, with wire whisk or spoon, beat yolks with sugar until blended. Slowly stir in cream. Cook over medium-low heat, stirring constantly, until mixture coats back of spoon, about 15 minutes (do not boil or mixture will curdle). Stir in vanilla; pour into 1 1/2-quart broiler-safe casserole; refrigerate until well chilled, about 6 hours.
2. About 1 to 2 hours before serving, preheat broiler if manufacturer directs. Sift brown sugar over top of chilled cream mixture; broil 3 to 4 minutes, until sugar melts, making shiny crust; chill.