CREME BRULEE AMANDINE

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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" ?>
<!-- Restored from the surviving crème brûlée source collection in the original cookbook archive. -->
<recipe>
  <title>CREME BRULEE AMANDINE</title>
  <cook></cook>
  <category>Desserts</category>
  <description></description>
  <prep_time></prep_time>
  <illustration href="../../images/cremebroulee01.jpg" />
  <ingredients>
    <item>2 c. whipping cream</item>
    <item>7 egg yolks</item>
    <item>1 tsp. vanilla extract</item>
    <item>1/3 c. packed light brown sugar</item>
    <item>1/8 tsp. salt</item>
    <item>1/2 c. finely chopped toasted blanched almonds</item>
    <item>3/4 c. packed light brown sugar</item>
  </ingredients>
  <directions>
    <step>Scald whipping cream in double boiler. Remove from heat.</step>
    <step>Beat egg yolks in mixer bowl until thick and lemony. Stir in vanilla, 1/3 cup brown sugar and salt.</step>
    <step>Add a small amount of hot cream to egg yolks. Stir egg yolks into hot cream. Cook over hot water to the consistency of mayonnaise, stirring constantly.</step>
    <step>Stir in almonds. Spoon into greased 8 inch round baking dish. Chill thoroughly.</step>
    <step>Sift remaining brown sugar over top to about 1/4 inch thickness 2 hours before serving time. Place under preheated broiler for a few seconds or until brown sugar melts into an even glaze. Chill until serving time. Break through hard top crust with spoon to serve.</step>
  </directions>
  <yield>4 to 6 servings.</yield>
  <comment></comment>
</recipe>