Recipe: Creme Brulee

Title: Creme Brulee
Posted By: Joan
Date: November 6th 1999
Board: TKL Cooking Club

Creme Brulee

1 quart of heavy cream
8 egg yolks
8 tablespoons sugar
Dash of vanilla
1/2 cup of shifted brown sugar

Put the cream in the top part of a double boiler over hot water and heat until it reaches the boiling point. Beat the eggs lightly,
add the sugar and beat it with the eggs. Flavor with a touch of vanilla.

Slowly add the hot cream to the egg mixture, beating with a wooden spoon constantly. Return the cream and eggs to the top of the double boiler and cook stirring constantly until the mixture coats the spoon with a thin film. Do not overcook or the eggs will curdle. Pour into a heat proof serving dish and cool for 6 to 8 hours. When ready to serve spinkle the top of the creme with brown sugar and run under the broiler flame for just a minute to glaze the sugar. Cool before serving. Make 4 servings.

Variation
With chestnuts: This variation is a speciality of many
restaurants. Buy canned
whole chestnuts put up in syrup. Open the can and
drain the chestnuts. Then
cover them with dark rum. Prepare the Creme Brulee
as above and dot with the
rum soaked chestnuts just before serving.