Recipe - Dorothy Smiths Creme Brulee

2 cup Half and half
4 Egg yolk
2 One half tablespoon Sugar
1 teaspoon Vanilla
One fourth cup Brown sugar

Heat cream. In a bowl, beat egg yolks gradually adding sugar and beating
until it forms a ribbon. Slowly dribble hot cream into egg mixture while
... [whisk at first, then add slowly while stirring with a wooden spoon to
avoid foam]. Add vanilla [ & strain]. Pour into a 1One half quart casserole.
Place in a pan of hot water and bake uncovered at 325 degrees for 50
minutes, or until set. When custard is set, sprinkle with sifted brown
sugar. Place under a broiler for aminute or so until sugar melts. Chill.
This dish should be served very cold.

NOTES : This is a photocopy of Dorothy Smith's Creme Brulee recipe with her
handwritten notes shown in brackets. It's supposed to be great! Lou
Parris 12/26/96

Posted to MCRecipe Digest V1 #354

Recipe by: La Cuisine Cooking School

From: Lou Parris lbparris@earthlink.net

Date: Thu, 26 Dec 1996 13:11:01 0600