Dorothy smith's creme brulee
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Half and half |
| 4 | Egg yolk | |
| 2½ | tablespoon | Sugar |
| 1 | teaspoon | Vanilla |
| ¼ | cup | Brown sugar |
Directions
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