CAPPIECCINO CREME BRULEE

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>CAPPIECCINO CREME BRULEE</title>
	<cook></cook>
	<category>Desserts</category>
	<description></description>
	<prep_time></prep_time>
	<illustration href="../../images/cremebroulee01.jpg" />
	<ingredients>
		<item>1 can evaporated milk</item>
		<item>1 c. instant coffee</item>
		<item>2/3 c. sugar</item>
		<item>1 tsp. vanilla</item>
		<item>1/4 tsp. salt</item>
		<item>4 eggs</item>
		<item>1/4 c. brown sugar</item>
	</ingredients>
	<directions>
		<step>Combine milk and coffee in saucepan. Heat until bubbles around edge. </step>
		<step>Add
sugar, vanilla and salt, stirring until sugar is dissolved. Beat eggs well
in large bowl. Gradually add hot milk into eggs.</step>
		<step>Pour into 6 inch (4 cup)
souffle dish (or 6 custard cups). Place dish in a pan of hot water. Bake
at 300 degrees for 50 to 60 minutes until center is set. </step>
		<step>Chill until
cooled. </step>
		<step>Just before serving, sprinkle brown sugar over top and place under
broiler until melted and browned.</step>
	</directions>
	<yield></yield>
	<comment></comment>
</recipe>