INGREDIENTS

INSTRUCTIONS

1. In a small bowl, combine the eggs, egg yolks and 1/4 cup plus 1
tablespoon of the sugar. Whisk until well blended.
2. Place the flour in a medium nonstick saucepan. Gradually whisk in
1/2 cup of the milk until smooth. Scrape the seeds from the vanilla
bean into the saucepan, then add the bean. Whisk in the remaining 1
1/4 cups milk.
3. Cook over medium heat, stirring frequently, for 3 minutes or until
very hot.
4. Whisking constantly, pour about 3/4 cup of the milk mixture into
the egg mixture to warm it and keep it from curdling when added.
Whisking constantly, add the egg mixture to the milk. Continue
cooking, stirring constantly, for 2 minutes or until the mixture
comes to a boil.
5. Reduce the heat to medium-low and simmer, stirring constantly, for
5 minutes or until the mixture has thickened. Strain through a very
fine sieve into a medium bowl. Pour equal portions into 6 shallow (3
ounce) broulee molds.
6. Allow to cool to room temperature, then refrigerate for at least 2
hours or until the custard is very cold.
7. When ready to serve, move the broiler rack as close to the heating
element as possible. Preheat the broiler.
8. Place the custards on a baking sheet. When the broiler is very hot,
evenly sprinkle 1 tablespoon of the remaining sugar on top of each
custard. Place the custards under the broiler for 1 minute or until
the sugar melts and turns very brown. Serve immediately.
Yield: 6 servings
This recipe copyright C 1998 The French Culinary Institute's Salute to
Healthy Cooking.
Converted by MC_Buster.
NOTES : From The French Culinary Institute's Salute to Healthy Cooking
Recipe by: Good Morning America
Converted by MM_Buster v2.0l.

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