CREME BRULEE 010

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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 010</title>
	<cook></cook>
	<category>Desserts</category>
	<description></description>
	<prep_time></prep_time>
	<illustration href="../../images/cremebroulee01.jpg" />
	<ingredients>
		<item>7 egg yolks</item>
		<item>150 gr (1/3 lb.) sugar</item>
		<item>3 vanilla beans</item>
		<item>250 ml (1 1/4 c.) milk</item>
		<item>700 ml (3 c.) heavy cream</item>
		<item>Demerara brown sugar</item>
	</ingredients>
	<directions>
		<step>Scrape vanilla beans, add to milk and heat. </step>
		<step>Whisk yolks and sugar very
gently. </step>
		<step>Add hot milk and temper yolks; cool. Add heavy cream. Pass through
fine chinois. </step>
		<step>Skim foam and pour into molds. </step>
		<step>Cook in a bain-marie system,
covered, at 300 degrees 45 to 50 minutes.
Chill thoroughly.  </step>
		<step>Sprinkle tops
with sifted Demerara sugar and glaze under salamander.</step>
	</directions>
	<yield>Serves 8.</yield>
	<comment></comment>
</recipe>