Recipe - Creme Brulee (Clagett)

1 qt Heavy whipping cream
1 cup Sugar
2 Vanilla beans,; split
12 Egg yolks
Additional sugar for
caramelizing the top of
the Creme B

Preheat oven to 325 degrees and set rack in the middle level. Place a
shallow 1 One half quart baking dish in a larger pan, such as a roasting pan.
(Or use six individual molds.)

Combine cream, sugar and vanilla beans in a saucepan and bring to a boil,
stirring once or twice to dissolve sugar.

Whisk the yolks in a bowl. Strain the cream mixture to remove the vanilla
beans, then whisk the hot cream into the yolks. Skim the surface of the
custard mixture and pour it into the mold.

Bake the cream about 1 hour until set, but still very pale on the surface.
Remove the mold from the pan of water and cool on a rack. Wrap and
refrigerate several hours or overnight.

To caramelize the top of the Creme Brulee, unwrap and blot surface with a
paper towel. Sprinkle an even 1/16inch layer of sugar on the surface. Run
mold under preheated broiler (leave door open) or use a blow torch to
caramelize sugar. Serve as soon as sugar hardens.
Recipe By :COOK'S CHOICE SHOW #CH1222

Posted to MCRecipe Digest V1 #263

Date: Sun, 27 Oct 1996 20:59:38 0500

From: Meg Antczak meginny@node1.frontiernet.net