Recipe - Creme Brulee French Toast

6 Egg yolks
One half cup White sugar
2 cup Heavy cream
1 One half teaspoon Vanilla extract
1 Baked 8inch pie shell
2 cup Sliced fresh strawberries
One half cup Light brown sugar

Mix egg yolks and white sugar; set aside. In a medium saucepan, heat cream
to almost boiling, stirring constantly. Remove from heat. Gradually add
heated cream to yolkandsugar mixture, whisking thoroughly. Return to
saucepan. Cook over medium heat, stirring constantly until custard
thickens, about 3 minutes. Remove from heat and stir in vanilla. Pour into
custard cups (see Note).

Bake at 350 degrees for 30 to 35 minutes. Custard is done when a knife
inserted in the middle comes out clean.

Remove from oven and cool for 15 minutes. Cover with wax paper and
refrigerate for 24 hours. Spread 1/3 of the custard in the bottom of a
baked 8inch pie shell. Layer strawberries over custard. Top with remaining
custard, sealing fruit in.

Preheat broiler. Sift brown sugar over custard. Cover edges of pastry with
aluminum foil. Place pie as close to broiler as possible. Broil for 1 1/2
minutes until sugar is melted but not burned. Watch carefully. Remove from
broiler and refrigerate for at least one hour before serving.

Note: If you don't have custard cups, use a muffin pan with at least 9
spaces. Place the filled muffin pan in a large sheetcake pan containing
one inch of water.

From: Specialty of the House, The News & Observer, P.O. Box 191, Raleigh,
N.C. 27602.

Formatted and Busted by Carriej999@AOL.com 3/12/98

NOTES : Chef Monte Schrier was pleased to share the recipe for this
delicious pie. He suggests using fresh strawberries, but raspberries,
blueberries and blackberries are good, too. Schrier uses a blow torch to
caramelize the top of the pie. Unless your home kitchen stocks one, I
suggest using the oven broiler and carefully covering the edges of the pie
pastry so they do not burn.
Recipe by: Seventh Fork Arena

Posted to MCRecipe Digest by Carriej999 Carriej999@aol.com on Mar 12,
1998