Yummy Creme Brulee
|Cream||2 Cup (32 tbs)|
|Dark brown sugar||1⁄2 Cup (8 tbs), sifted|
Beat egg yolks until thick and lemon-colored.
Heat cream to boiling point.
Simmer 1 minute.
Stir very slowly into egg yolks.
Return to heat.
Cook in double boiler top over water.
Stir constantly, until just thickened.
Add salt and vanilla.
Pour into 8-inch shallow ovenproof dish.
Cover with aluminum foil.
Chill not less than 6 hours; preferably overnight.
Thirty minutes before serving, sprinkle brown sugar 1/4 inch deep evenly over surface.
Place under broiler 6 inches away from heat leave oven door open until sugar melts.
Return at once to refrigerator.
The sugar should become crusty caramel topping.