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| Crème Brulee (Custard) Makes 6 Servings 3 cups heavy cream 6 egg yolks 6 tablespoons sugar Pinch salt 1 teaspoon vanilla extract ¾ cup brown sugar (approximately) Heat the cream in the top of a double boiler. In the meantime, put the egg yolks, sugar, and salt into a mixing bowl. Beat until light and fluffy. Add the warm cream very slowly to the egg mixture, stirring constantly. Pour mixture back into the top of the double boiler and cook, stirring constantly, over hot (not boiling) water until custard coats a metal spoon. Pour custard into a heatproof serving dish and place in the refrigerator to chill. At serving time completely cover the custard with sifted brown sugar. Place the dish in a bowl of crushed ice and put the crème under the broiler about 6 inches from the heating element. Broil until the sugar melts. Watch carefully to be sure that the sugar doesn’t burn. Refrigerate until a crust of sugar hardens on top. Serve plain or over fresh fruit. |