|2 cups||Half and half|
|¼ 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 1-½ 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 Recipe by: La Cuisine Cooking School
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