Recipe - Lemony Creme Brulee

6 Egg yolks
Three fourths cup Sugar
2 cup Heavy cream
2/3 cup Milk
Grated rind of 1 lemon
6 tablespoon Brown sugar

Heat heavy cream and lemon rind until almost boiling. Strain. Cream yolks
with sugar until pale and fluffy, about 2 minutes. Slowly pour hot cream
into yolk/sugar mix, stirring gently. Pour mixture into ungreased oven
proof custard cups. Bake in a bain marie at 350 F (150 C) for about 50
minutes, until custard is set. Remove from oven, cool to room temperature
and refrigerate overnight, covered.

Traditional serving suggestion: place cooled custard cups on a baking
sheet. Sprinkle brown sugar evenly but sparingly over the surface of the
custards. Place under a very hot broiler until the sugar just melts, about
1 minute. Wait another 1 minute and serve. The sugar should be warm and
crispy, and the custard cool and smooth.

Note: I think this custard is better served cold, without the melted brown
sugar on top of it.

Gabi Shahar, April 1994.
Posted to MMRecipes Digest V3 #194

Date: Sat, 13 Jul 1996 01:46:19 0400

From: BobbieB1@aol.com