===========================================================================
 BBS: The GWE BBS [ASV/CIN]
Date: 02-28-51 (14 19)             Number: 167
From: MORGANA #1 @13609*3          Refer#: NONE
  To: ALL                           Recvd: YES 
Subj: Creme Brulee                   Conf: (37) Home Cooki
---------------------------------------------------------------------------

This recipe for Creme Brulee comes from Graham Kerr's television cookbook, Vol.


1.  This particular book dates from the time he was known as The Galloping

Gourmet way back in the 60's long before he found religion and health food.
I will give it to you in it's original form:

Creme Brulee

Why?
this dessert, created by a Scot, was pinched by Cambridge University, England.

Apart from that it's delicious.

You need (for 4 servings)
2 1/2 cups cream (100%)
1/2 cup castor sugar (berry or fruit)
6 egg yolks
1 vanilla bean
Castor sugar for caramel

First Prepare:
Separate eggs, measure cream, and sugar.  Preheat oven to 300F

Now Assemble:
1. Heat cream until boiling with vanilla bean.
2. Beat yolks with sugar until well blended and then combine with hot cream.

Place mixture back onto the heat--stir until custard has thickened slightly.
3. Pour mixture into an ovenproof dish--place mixture in a pan of cold water

and put into oven for 1 hour.  Then cool and refrigerate.
4. Cover top of cream with 1/4 in. thickness fo castor sugar.  Set the cream in

a dush surrounded by ice.  Place under a VERY HOT GRILL so that sugar

caramelizes.  Serve immediately.

Service:
Straight from oven proof dish to the plate.

HINTS: The heavy 'dusting' of sugar may look like too much--but without it you

cannot get the superb caramel crust..

Enjoy