CREME BRULEE 013 — 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 013</title>
	<cook></cook>
	<category>Desserts</category>
	<description></description>
	<prep_time></prep_time>
	<illustration href="../../images/cremebroulee01.jpg" />
	<ingredients>
		<item>2 c. cream</item>
		<item>4 egg yolks</item>
		<item>2 1/2 tbsp. granulated sugar</item>
		<item>1 tsp. vanilla</item>
		<item>1/4 c. sifted light brown sugar</item>
	</ingredients>
	<directions>
		<step>Heat cream in double boiler. </step>
		<step>Beat egg yolks adding granulated sugar
gradually. </step>
		<step>Remove cream from heat and pour over egg mixture very slowly.
Add vanilla. </step>
		<step>Pour into a 1 1/2 quart casserole. Place in pan of hot water
and bake uncovered at 325 degrees, about 45 to 50 minutes, or until set.
</step>
		<step>When custard is set, sprinkle with the sifted brown sugar. Place under
broiler for a minute or so until sugar melts. Chill.</step>
	</directions>
	<yield></yield>
	<comment>This custard should be served very cold</comment>
</recipe>