===========================================================================
 BBS: The GWE BBS [ASV/CIN]
Date: 02-26-93 (11:06)             Number: 844
From: JAN #2 @6460*2               Refer#: NONE
  To: R2D2 #3 @6460*1               Recvd: NO  (PVT)
Subj: Creme Brulee                   Conf: (1) EMAIL
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Creme Brulee

Ingredients:
3 cups heavy cream       6 eggs yolks
1/3 cup granulated       1 tsp. vanilla
    sugar
1/3 cup light brown      1 lb seedless green grapes
    sugar, packed        cut into small bunches

2 egg whites
Granulated sugar
8 large whole strawberries with stems on

1.  Day before serving, over low heat, heat heavy
    cream in a heavy, 2 1/2 quart saucepan just
    until bubbles form around the edge of the pan.
    Remove from heat. In double-boiler top, with
    electric mixer at medium speed,beat yolks
    until very thick and light.
2.  Gradually beat in 1/3 cup granulated sugar,
    a tablespoonat a time, beating until very
    thick, about 4 minutes.  Gradually stir in
    cream, using wooden spoon.  Cook, over hot,
    not boiling water, stirring constantly, until
    thickened about 15 minutes.
3.  Mixture should be thick enough to form a coating
    on a metal spoon.  Add vanilla.  Strain custard
    into attractive 9-inch shallow baking dish,
    1 inch deep.  Refrrigerate 8 hours.
4.  One hour before serving set inside larger pan
    filled with ice.  Sift brown sugar over surface.
    Now baking dish under broiler about 4 inches
    from heat, just until the sugar melts and
    caramelizes.
5.  Refrigerate until ready to serve.  Wash and
    dry grapes on paper towels.  Coat grapes with
    beaten egg white.  Quickly roll in sugar to
    coat well.  Place on rack to dry.  Before
    serving place grapes in freezer a few
    moments.
6.  To serve: Place creme brulee on silver; surround
    with galax leaves and small bunches frosted
    grapes, alternating with large strawberries.