Name: Burnt Creme
Ingredients: 1 qt Heavy cream; 1 Vanilla bean; 4 tb Sugar; 8 Egg yolks; Salt (up to); 1 c Sugar

And here it is, I say it with sorrow, here it is that men fall short so miserably. Few indeed are to be found who pray: there are many who go down on their knees, and say a form perhaps, but few who pray; few who cry out to God, few who call on the Lord, few who seek as if they wanted to find, few who knock as if they hungered and thirsted, few who wrestle, few who strive with God earnestly for an answer, few who give Him no rest, few who continue in prayer, few who pray always without ceasing and do not grow weak. Yes: few pray! It is just one of the things assumed as a matter of course, but seldom practiced; a thing which is everybody's business, but in fact hardly anybody performs.

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Dairy, Grains, Eggs		Dessert	8	Servings

INGREDIENTS

1	qt	Heavy cream
1		Vanilla bean
4	tb	Sugar
8		Egg yolks
		Salt (up to)
1	c	Sugar

INSTRUCTIONS

From: ankkk@acad2.alaska.edu
Date: Mon, 25 Apr 1994 23:10:03 GMT
Heat oven to 350 degrees.  In a large saucepan, scald cream with vanilla
bean. Add sugar and stir until completely dissolved. In a large bowl, beat
egg yolks until light lemon color, then stir hot cream mixture carefully
into egg yolks with a pinch of salt. Strain mixture into a 10-inch shallow
baking dish or eight (8) 4-ounce ramekins. Place dish(es) in a pan of hot
water and bake for 50-60 minutes; bake ramekins 35-40 minutes. Custard is
done when knife inserted in center comes out clean. Refrigerate until
chilled.  Sprinkle sugar over custard making a layer 1/4 inch thick. Sugar
should be as smooth as possible. Broil 4-6 inches from broiler until sugar
has carmelized, turning dish as necessary so it carmelizes evenly. Chill
before serving.
REC.FOOD.RECIPES ARCHIVES
/DESSERTS
From rec.food.cooking archives.  Downloaded from Glen's MM Recipe Archive,
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