*  Exported from  MasterCook II  *
 
                           Creme Brulee (Cook’s Choice)
 
 Recipe By     :COOK'S CHOICE SHOW #CH1222
 Serving Size  :      Preparation Time :
 Categories    :New Text Import
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
        1  quart         heavy whipping cream
        1  cup           sugar
        2                vanilla beans, -- split
       12                egg yolks
 						Additional sugar for caramelizing
			the top of the Creme B
 
 
 Preheat oven to 325 degrees and set rack in the middle level. Place a
 shallow 1 1/2 quart baking dish in a larger pan, such as a roasting pan.
 (Or use six individual molds.)
 
 Combine cream, sugar and vanilla beans in a saucepan and bring to a boil,
 stirring once or twice to dissolve sugar.
 
 Whisk the yolks in a bowl. Strain the cream mixture to remove the vanilla
 beans, then whisk the hot cream into the yolks. Skim the surface of the
 custard mixture and pour it into the mold.
 
 Bake the cream about 1 hour until set, but still very pale on the surface.
 Remove the mold from the pan of water and cool on a rack. Wrap and
 refrigerate several hours or overnight.
 
 To caramelize the top of the Creme Brulee, unwrap and blot surface with a
 paper towel. Sprinkle an even 1/16-inch layer of sugar on the surface. Run
 mold under preheated broiler (leave door open) or use a blow torch to
 caramelize sugar. Serve as soon as sugar hardens.
 
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