Recipe - Creme Brulee Aux Fruits (Creme Brulee With Fruits)

1 qt Cream
8 Egg yolks
3 tablespoon Vanilla; (3 to 4)
27 ounce Challah loaf
Three fourths cup Sugar
2 tablespoon Butter; melted

Grease a 10inch springform pan. Wrap bottom and outside of pan with foil,
reserving enough foil to cover top of pan during baking. Slice challah
bread into 1inch thick slices. Set aside. In a large bowl or mixer,
combine cream, vanilla, sugar and egg yolks. Beat to mix well. Place One fourth of
the bread slices into pan layering in a circular pattern. Pour egg mixture
over top of bread until bread is completely soaked. Repeat layering and
soaking process until pan is full. Weigh bread down with a plate anchored
with a full food can, and refrigerate 1 hour. Remove plate and can and
cover top of pan with foil, sealing airtight. Place pan in water bath and
bake 1One half hours in an oven preheated to 325 degrees. Remove foil, cool and
refrigerate. When fully chilled, remove from pan, wrap in plastic wrap and
refrigerate until ready to use. Just before serving, preheat oven to 350.
Cut the bread round into 7 wedges. Brush each wedge with melted butter,
place on baking sheet and bake 10 minutes or until completely warmed (or
warm in microwave). Makes 7 servings.

From: Compupups2@aol.com
Posted to MCRecipe Digest by Nuey2@aol.com on Feb 3, 1998