CREME BRULEE 009 — 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 009</title>
	<cook></cook>
	<category>Desserts</category>
	<description></description>
	<prep_time></prep_time>
	<illustration href="../../images/cremebroulee01.jpg" />
	<ingredients>
		<item>1/2 c. dark brown sugar</item>
		<item>3 c. heavy cream</item>
		<item>1 vanilla bean, split</item>
		<item>6 egg yolks</item>
		<item>Pinch of salt</item>
		<item>3/4 c. granulated sugar</item>
	</ingredients>
	<directions>
		<step>Spread brown sugar in a thin layer in cake pan. Set aside at room
temperature for 48 hours. 
With fingers, rake sugar frequently. (This dries
out the sugar; later, caramelize it under a broiler.)</step>
		<step>Adjust oven rack to lowest position. Heat oven to 300 degrees. </step>
		<step>Put cream
and vanilla bean in a large saucepan, and heat until warm. </step>
		<step>In large bowl,
mix egg yolks with salt and granulated sugar. Gradually whisk in cream.
Strain through a double-mesh sieve into 6 ungreased 1/2 cup oval porcelain
ramekins.</step>
		<step>Transfer ramekins to a jelly roll pan. (I use a big pan with high sides.)
Pour hot water into pan to come halfway up outside of ramekins. Bake for
20 or 30 minutes, until custard is set. </step>
		<step>Let cook and refrigerate. At serving time, sprinkle brown sugar in a thin
layer over custard. Place under broiler, close to heat source, until sugar
caramelizes. Serve immediately.</step>
	</directions>
	<yield></yield>
	<comment></comment>
</recipe>