CREME BRULEE 007

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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 007</title>
	<cook></cook>
	<category>Desserts</category>
	<description></description>
	<prep_time></prep_time>
	<illustration href="../../images/cremebroulee01.jpg" />
	<ingredients>
		<item>2 c. cream, heavy whipping</item>
		<item>1 piece vanilla bean</item>
		<item>4 lg. egg yolk</item>
		<item>4 tbsp. sugar</item>
	</ingredients>
	<directions>
		<step>Prep work: lightly beat and strain the eggs. Split the vanilla bean
lengthwise. </step>
		<step>Put cream and vanilla bean in a saucepan, dig out seeds from
vanilla pod. Bring to boil. Reduce heat and simmer 5 minutes. Stir
occasionally, set aside. </step>
		<step>Combine yolks, sugar whisk together in a bain marie over simmering water
until pale and fluffy. Mixture should be dense but not scrambled. Make
sure heat isn't too high. Whisk constantly. </step>
		<step>Strain the cream into the egg/sugar mixture. Continue cooking, stirring
with an egg whisk almost constantly, until mixture coats the back of a
spoon. Don't overcook or will separate.</step>
		<step>Refrigerate 4 hours. </step>
		<step>Sprinkle with
sugar. Caramelize with blow torch (keep in an ice water bath).
</step>
	</directions>
	<yield></yield>
	<comment></comment>
</recipe>