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LOCATION: Recipes >> Desserts Pudding >> Creme Brulee 02

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Creme Brulee

1 pint half and half cream
1 cup whipping cream
2 tablespoons sugar
6 egg yolks, beaten
2 teaspoons vanilla
3/4 cup light brown sugar

Heat creams but do not scald. Add sugar and stir until dissolved.
Stir in egg yolks. Add vanilla. Pour into a 7 1/2-inch ovenproof
bowl or souffle dish and place bowl in pan of water. Bake at 300F
for 50-60 minutes. Cool and chill thoroughly. Custard can be made
the day before. At least 2 hours ahead, but no more than 4 hours
ahead, sift brown sugar over top to cover custard completely.
Preheat broiler to 350F. Set custard in pan of ice and place about
6 inches below broiler. Move it around constantly to melt but not
burn the sugar. Cool slightlyand return to refrigerator to chill.
Serve as is or topped with any fresh fruit. Serves 6-8.

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