---------- Recipe via Meal-Master (tm) v8.04
  
       Title: Creme Brulee (Cook’s Choice)
  Categories: New, Text, Import
       Yield: 4 servings
  
  
         1 qt heavy whipping cream
         1 c  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.
   
   Recipe By     :COOK'S CHOICE SHOW #CH1222
   
                                         Date: Sun, 27
   Oct 1996 20:59:38 -0500
  
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