CREME BRULEE 008

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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 008</title>
	<cook></cook>
	<category>Desserts</category>
	<description></description>
	<prep_time></prep_time>
	<illustration href="../../images/cremebroulee01.jpg" />
	<ingredients>
		<item>2 1/2 c. heavy cream</item>
		<item>6 egg yolks</item>
		<item>1 tsp. almond extract</item>
		<item>1/2 c. sugar</item>
	</ingredients>
	<directions>
		<step>Beat egg yolks and sugar together over double boiler until pale. </step>
		<step>Boil the
cream and almond extract and pour into egg yolks, whisking as you pour. </step>
		<step>Return the mixture over double boiler and continue cooking, stirring
constantly until mixture thickens and coats a spoon. Let cool. </step>
		<step>Spread some strawberries in a souffle dish and pour the lightly cooled
mixture over the strawberries and refrigerate it overnight or at least 5
hours. 
</step>
		<step>Just before serving, sprinkle some sugar over the chilled cream and using
a plumber's torch, caramelize the sugar topping.
</step>
	</directions>
	<yield></yield>
	<comment></comment>
</recipe>