CREME BRULEE 005

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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" ?>
<!-- Created at Trillium University using XML RecipeWriter for RML (Recipe Markup Language) from FJD1.com -->

<recipe>
	<title>CREME BRULEE 005</title>
	<cook></cook>
	<category>Desserts</category>
	<description></description>
	<prep_time></prep_time>
	<illustration href="../../images/cremebroulee01.jpg" />
	<ingredients>
		<item>3 slightly beaten eggs</item>
		<item>2 c. light cream</item>
		<item>1/4 c. sugar</item>
		<item>1/4 tsp. salt</item>
		<item>1/2 tsp. vanilla</item>
		<item>1/2 c. packed brown sugar</item>
	</ingredients>
	<directions>
		<step>In a heavy 2 quart saucepan combine the first 4 ingredients. Cook and stir
over medium heat, about 10 minutes or until it coats a metal spoon. Remove
from heat. </step>
		<step>Pour into 1 quart baking dish and place in a pan of ice water. Refrigerate
at least 2 hours. </step>
		<step>Press brown sugar through a sieve over the custard. Set
baking dish in pan of ice cubes and cold water. Place under broiler 4-5
inches from heat. Broil 1 to 2 minutes or until the brown sugar turns
golden brown and a bubbly crust forms.</step>
	</directions>
	<yield>6 servings.</yield>
	<comment>Serve either warm or chilled.</comment>
</recipe>