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  Recipe Home » Deserts » Creme Brulee #2
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  Creme Brulee #2
  Category: Deserts
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 213
Ingredients:
-HELEN JOLLY (MDFD30E)
4 Egg yolks
Light brown sugar
1/4 tsp Salt
2 cup Heavy cream
1 tbsp Dark rum, OR
1 tsp Vanilla extract
Peaches, sliced
Raspberries
OR whole strawberries
Instructions:
Beat egg yolks with 1/4 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 1/4-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@shell.portal.com,
juphelps@delphi.com, or jphelps@best.com
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