Recipe - Light Creme Brulee

2 Eggs
2 Egg yolks
2 tablespoon Granulated sugar

l One half cups milk l cup light cream l pce vanilla bean (about 4") l tsp
cornstarch

In heavy saucepan, combine milk, cream, and vanilla bean; cook over medlow
heat until bubbles form around edge of pan. Do not boil. Meanwhile place
egggs and egg yolks in bowl. Combine sugar & cornstarch; beat into eggs.
Gradually pour in hot milk mixture, stirring constantly. Return to pan and
cook over medlow heat, stirring until thick enough to coat back of metal
spoon. Strain into 4 cup (l L) baking dish or 6 indiv custar cups. Let
cool, stirring occas, refrigerate for at least 6 hrs or until firm.

About 2 hrs before serving, evenly spread Hazelnut Praline over custard
place on baking sheet and broil for 34 mins or until praline is dark
golden brown. refrigerate until chilled.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini