Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 c Half and half
4 Egg yolk
2 1/2 tb Sugar
1 ts Vanilla
1/4 c Brown sugar

Heat cream. In a bowl, beat egg yolks gradually adding sugar and
beating until it forms a ribbon. Slowly dribble hot cream into egg
mixture while ... [whisk at first, then add slowly while stirring
with a wooden spoon to avoid foam]. Add vanilla [ strain]. Pour
into a 1-1/2 quart casserole. Place in a pan of hot water and bake
uncovered at 325 degrees for 50 minutes, or until set. When custard
is set, sprinkle with sifted brown sugar. Place under a broiler for
aminute or so until sugar melts. Chill. This dish should be served
very cold.

NOTES : This is a photocopy of Dorothy Smith's Creme Brulee recipe
with her handwritten notes shown in brackets. It's supposed to be
great! Lou Parris 12/26/96 Recipe by: La Cuisine Cooking School

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