Stove-top Creme Brulee
rec.food.baking/Sally Gregg (1998)
Makes 4-5 servings

This is how my mother has always made it - very easy, quick and good.

In a blender, beat together:

4 egg yolks
1/4 tsp. vanilla
1/4 tsp. salt

Bring to a boil and boil *exactly* 1 minute:

2 cups heavy cream

Add hot cream slowly to egg yolks while blender is running. Then put this mixture back in pot and bring _to_ a boil, but do not let boil, stirring constantly. Pour in buttered ramekins or dish and chill until firm.

Cover with sifted 1/3 cup brown sugar and run under the broiler until sugar is melted. [Watch carefully!] Chill again.

Note: I worried about the lack of sugar after I posted the recipe (I had copied my mother's recipe but don't make mine that way and so wondered if I had copied it wrong). However, a phone call to my mother has resulted in the assurance that she does NOT use sugar in the custard in this recipe. And it IS good. Actually, I think I may start making mine this way!! It is so easy, that is the nice part.