CREME BRULEE 016

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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 016</title>
	<cook>CITRUS RESTAURANT</cook>
	<category></category>
	<description></description>
	<prep_time></prep_time>
	<illustration href="../../images/cremebroulee01.jpg" />
	<ingredients>
		<item>10 eggs, separated</item>
		<item>3/4 c. milk</item>
		<item>1 tbsp. vanilla</item>
		<item>3/4 c. sugar</item>
		<item>2 1/4 c. whipping cream</item>
		<item>1/4 c. brown sugar, packed</item>
	</ingredients>
	<directions>
		<step>Mix egg yolks and 1/2 cup sugar until well combined and sugar has
dissolved. Add milk, whipping cream and vanilla and mix well.</step>
		<step>Place 1 (9x13) glass baking dish or 6 (5 inch) fluted glass flan dishes in
baking pan. Pour mixture into baking dish or fill flan dishes 3/4 full
with creme brulee mixture. Place in oven and fill baking sheet 3/4 full
with hot water. Bake at 350 degrees 30 to 40 minutes or until knife
inserted near center comes out clean. </step>
		<step>Remove dishes from hot water bath
and set aside to cool. 
</step>
		<step>Combine remaining 1/4 cup sugar and brown sugar. Sprinkle top of each
serving evenly with combined sugars. Caramelize with torch.</step>
	</directions>
	<yield>6 servings.</yield>
	<comment></comment>
</recipe>