Dorothy Smith's Crème Brulee

Recipe Ingredients

2 cups	474ml	Half and half
4		Egg yolk
2 1/2 tablespoons	37ml	Sugar
1 teaspoon	5ml	Vanilla
1/4 cup	40g / 1.4oz	Brown sugar

Recipe Instructions

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 [ and strain].

Pour into a 1-1/2 quart casserole. Place in a pan of hot water and bake uncovered at 325F for 50 minutes, or until set. When custard is set, sprinkle with sifted brown sugar.

Place under a broiler for a minute or so until sugar melts. Chill. This dish should be served very cold.

Source:
La Cuisine Cooking School

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