*  Exported from  MasterCook  *
                                Creme Brulee
 Recipe By     : Food and Wine - Dec85
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Desserts
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4      Cups          Heavy Cream
    1                    Vanilla bean
           Pinch         Salt
    8                    Egg yolks
      3/4  Cup           Sugar
    2      Tablespoons   Sugar
    8      Tablespoons   Brown sugar
 Preheat the oven to 300F.  In a heavy medium saucepan, combine the cream, 
 vanilla bean and salt.  Warm over moderate heat until the surface begins
 to shimmer, about 5 minutes.  In a large bowl, stir the egg yolks and
 sugar until blended.  Pour in the hot cream and stir gently to avoid    
 forming air bubbles.  Strain the custard into a large measuring glass and
 skim off and surface air bubbles.  (Rinse the vanilla bean and reserve for
 future use.) Place 8 3/4-cup ramekins in a roasting pan.  Pour the custard
 into the ramekins, filling them up to the rim.  Place the roasting pan in 
 the oven and pour in enough warm water to reach halfway up the sides of   
 the ramekins.  Cover loosely with foil and bake for 1 1/4 hours, or until 
 the custard is firm around the edges.  (It may still be wobbly in the     
 center but it will firm up as it chills.) Remove the ramekins from the   
 water bath and let cool. 
 Cover and refrigerate until cold, at least 3 hours.  (The custards can be
 prepared to this point up to 2 days ahead.  If small pools of liquid
 develop on the surfaces, blot with a paper towel before
 proceeding.)Preheat the broiler or a salamander.  Set the ramekins on a
 baking sheet.  Sieve 1 tablespoon of brown sugar over the top of each    
 custard in a thin layer.  Using a spatula or knife, spread the sugar   
 evenly.  Broil the custards as close to the heat as possible until the   
 sugar is caramelized, 30 seconds to 2 minutes; watch carefully.  Let cool
 and serve immediately or refrigerate for up to 4 hours.
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