CREME BRULEE 006 — 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" ?>
<!-- Created at Trillium University using XML RecipeWriter for RML (Recipe Markup Language) from FJD1.com -->

<recipe>
	<title>CREME BRULEE 006</title>
	<cook></cook>
	<category>Desserts</category>
	<description></description>
	<prep_time></prep_time>
	<illustration href="../../images/cremebroulee01.jpg" />
	<ingredients>
		<item>2 c. milk</item>
		<item>2 c. whipping cream</item>
		<item>8 egg yolks</item>
		<item>5 tbsp. sugar</item>
		<item>2 tsp. vanilla</item>
		<item>1 c. brown sugar</item>
	</ingredients>
	<directions>
		<step>Place milk and cream together in a small heavy saucepan and heat.
</step>
		<step>Meanwhile, separate the eggs, save and store the whites if desired. Place
the yolks in a medium-size mixing bowl. Beat the egg yolks with a wire
whisk while gradually adding the sugar, until mixture is thick and smooth
and lightens somewhat in color. 
</step>
		<step>Slowly add the hot milk-cream mixture to the egg yolks, while gently
whisking to combine. Add the vanilla. Preheat oven to 350 degrees. 
</step>
		<step>May bake in 1 large dish or in individual ramekins. Ladle the custard
mixture into each dish, filling to the top. Place the ramekins in a deep
pan which can hold water. Carefully pour boiling water into the pan so it
comes half-way up the sides of the ramekins. Place this large dish into
the preheated oven. Bake for 20 minutes or until just set. </step>
		<step>Remove from the oven and sprinkle the surface of each dish with 1 1/2
tablespoons of light brown sugar. Place under hot broiler for 1 to 2
minutes until the sugar is bubbly and melted.</step>
	</directions>
	<yield>Serves 12.</yield>
	<comment></comment>
</recipe>