Recipe - Creme Brulee

2 cup Half and half or lite cream
5 Slightly beaten egg yolks
1/3 cup Sugar
1 teaspoon Vanilla
1/3 cup Sugar

1. In a small heavy saucepan heat halfandhalf or light cream over
mediumlow heat until just bubbly. Remove from heat and set aside.

2. In a medium mixing bowl, combine yolks, the first 1/3 cup of sugar
vanilla and One fourth tsp. salt. Beat with a wire whisk or rotary beater
just until combined. Slowly whisk or stir the hot cream into the egg
mixture.

3. Place four 4inch quiche dishes or oval or round tart pans with
out removable bottoms into a 13x9x3 baking pan. Set the baking pan
on an oven rach in a 325F oven. Pour the custard mixture evenly into
the 4 dishes. Pour VERY hot water into the baking pan around the 4
dishes, about halfway up the sides of the dishes.

4. Bake in 325F oven for 1824 minutes or till a knife inserted near
the center comes out clean. Remove the dishes from the water bath;
let cool on a wire rack. Cover and chill at least 1 hour or for up
to 8 hours.

5. Before serving, remove custards from the refrigerator; let stand
at room temperature for 20 minutes.

6. Place remaining 1/3 cup sugar in a heavy 10 inch skillet. Heat
skillet over mediumhigh heat till sugar begins to melt, shaking
skillet occasionally to heat sugar evenly. DO NOT STIR SUGAR. Once
the sugar begins to melt, reduce heat to low; cook till sugar is
completely melted and golden; about 35 minutes more, stirring as
needed.

7. Spoon melted sugar quickly over custards in a lacy pattern or
in a solid piece. If melted sugar starts to harden in pan, return to
heat, stirring till it melts. If it starts to form clumps, carefully
stir in 12 tsps of water. Serve immediately.

Per serving: 376 calories

Cyberealm Cookbook, Vol 1, 4/93, Cyberealm BBS, compiled by Linda Fields.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber1.zip