CREME BRULEE 15 — XML source

This is the XML source stored for this recipe. The browser normally transforms it with style/recipe.xsl.
<?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 15</title>
	<cook>The GOVERNOR</cook>
	<category>Dessert</category>
	<description></description>
	<prep_time></prep_time>
	<illustration href="../../images/cremebroulee01.jpg" />
	<ingredients>
		<item>12 extra large egg yolks</item>
		<item>1 c. granulated sugar</item>
		<item>4 1/4 c. heavy cream</item>
		<item>2 tsp. vanilla extract</item>
		<item>1 1/4 c. light brown sugar</item>
	</ingredients>
	<directions>
		<step>Heat heavy cream in a double boiler until hot. </step>
		<step>Beat the egg yolks and
granulated sugar until thick and light in color. Slowly pour the heated
cream over the yolk mixture, beating constantly. Return mixture to the
double boiler and cook stirring constantly until custard coats a spoon
heavily. Remove from heat and stir in vanilla. </step>
		<step>Strain into individual
Ramekins or custard cups and chill thoroughly (at least 4 hours or
overnight). </step>
		<step>Before serving, sift 2 tablespoons of the brown sugar over
each custard. Make sure that you have an even layer of sugar and then
glaze one or two at a time underneath a preheated broiler or with a small
propane torch on low flame. Serve within 15 minutes after glazing.</step>
	</directions>
	<yield>Makes 10 (4 ounce) custards.</yield>
	<comment></comment>
</recipe>