Yield: 4 Servings
|\N \N||-HELEN JOLLY (MDFD30E)|
|4 \N||Egg yolks|
|\N \N||Light brown sugar|
|2 cups||Heavy cream|
|1 tablespoon||Dark rum, OR|
|1 teaspoon||Vanilla extract|
|\N \N||Peaches; sliced|
|\N \N||OR whole strawberries|
Beat egg yolks with ¼ cup light brown sugar, and the salt until light and creamy. Slowly stir scalded cream into egg yolk mixture. In a double boiler, cook, stirring constantly, over simmering water until consistency of thin mayonnaise.
Add rum, and pour into a shallow broiler-proof serving dish.
Refrigerate several hours or overnight. Sift light brown sugar over custard to the depth of about ¼-inch. Place under broiler, watching every minute, until sugar caramelizes, and begins to brown.
Refrigerate immediately. Serve with fruit. Makes 4 servings.
Wis/Gramma, Prodigy, 6/8/95
MM format by Judi M. Phelps. jphelps@..., juphelps@..., or jphelps@...