CREME BRULEE 001 — XML source

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<?xml version="1.0" encoding="UTF-8"?>
<!DOCTYPE recipe SYSTEM "../../dtd/recipe.dtd">
<?xml-stylesheet type="text/xsl" href="../../style/recipe.xsl" ?>
<!-- Restored from the surviving crème brûlée source collection in the original cookbook archive. -->
<recipe>
  <title>CREME BRULEE 001</title>
  <cook></cook>
  <category>Desserts</category>
  <description></description>
  <prep_time></prep_time>
  <illustration href="../../images/cremebroulee01.jpg" />
  <ingredients>
    <item>1 qt. heavy cream</item>
    <item>8 egg yolks</item>
    <item>1/2 c. granulated sugar</item>
    <item>2 tsp. vanilla extract</item>
    <item>Light brown sugar</item>
  </ingredients>
  <directions>
    <step>Preheat oven to 350 degrees. Heat cream and sugar in a heavy saucepan to almost boiling (scald).</step>
    <step>In a separate bowl, beat egg yolks. Gradually whisk the heated mixture into eggs, then return to saucepan. Cook over moderate heat, stirring constantly with a wooden spoon until custard coats the back of the spoon, about 5 minutes. Remove from heat and stir in vanilla. Pour custard into a shallow baking dish.</step>
    <step>Set dish in a large pan and place in the middle of the oven rack. Pour hot water into the outer pan to come to the level of the custard. Bake 1 hour, until center of custard is set or a knife inserted comes out clean. Remove from water bath. Cool, then cover and chill.</step>
    <step>A few hours before serving, preheat broiler. Sift brown sugar evenly over the top of custard, about 1/2 inch, spreading to the edges. Set custard under broiler as close to heat as possible. Broil until browned but not burned, watching very carefully, about 1 1/2 minutes; turn if necessary to prevent spots from burning.</step>
    <step>Chill again, then serve.</step>
  </directions>
  <yield></yield>
  <comment>Serve with strawberries or raspberries.</comment>
</recipe>