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Dorothy Smith’s Creme Brulee

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CATEGORY CUISINE TAG YIELD
Eggs Desserts 6 Servings

INGREDIENTS

2 c Half and half
4 Egg yolk
2 1/2 tb Sugar
1 ts Vanilla
1/4 c Brown sugar

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 [ & strain]. Pour into a 1-1/2 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
Posted to MC-Recipe Digest V1 #354
Recipe by: La Cuisine Cooking School
From: Lou Parris <lbparris@earthlink.net>
Date: Thu, 26 Dec 1996 13:11:01 -0600

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