KAHLUA CREME BRULEE

Recipe Index How the Code Works Cookbook Home

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>KAHLUA CREME BRULEE</title>
	<cook></cook>
	<category>Desserts</category>
	<description></description>
	<prep_time></prep_time>
	<illustration href="../../images/cremebroulee01.jpg" />
	<ingredients>
		<item>4 egg yolks</item>
		<item>2 tbsp. sugar</item>
		<item>2 c. whipping cream</item>
		<item>1 1/2 tsp. freeze dried instant coffee</item>
		<item>1/4 c. Kahlua</item>
		<item>1 1/2 tsp. vanilla</item>
		<item>1/3 c. firmly packed brown sugar </item>
	</ingredients>
	<directions>
		<step>Position rack in center of oven and preheat to 375 degrees.</step>
		<step>Whisk yolks
and sugar. Combine cream and coffee in small saucepan and bring to boil
over medium heat, stirring constantly. Slowly whisk hot cream into yolks.
Whisk in kahlua and vanilla. </step>
		<step>Pour mixture into 4 round broiler proof
baking dishes about 3 inches wide and 1 inch deep. 
</step>
		<step>Place dishes in shallow pan and add boiling water to come halfway up sides
of dishes. Bake until tops are set, 30 minutes. Remove from water bath.
Cool to room temperature. Cover and chill overnight. </step>
		<step>Preheat broiler.
Press brown sugar through strainer onto custard. Broil 5 to 6 inches from
heat until sugar liquifies and begins to caramelize. Be careful to avoid
burning. Refrigerate 1 hour before serving.
</step>
	</directions>
	<yield></yield>
	<comment></comment>
</recipe>