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LOCATION: Recipes >> Desserts Pudding >> Creme Brulee 11

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BUTTERSCOTCH CREME BRULEE

3 cups half-and-half or light cream
4 tablespoons butter or margarine
3/4 cup + 2 tablespoons packed light brown sugar
9 large egg yolks
1 1/2 teaspoons vanilla extract
Strawberries for garnish

Preheat oven to 325 degrees F. In a 2-quart saucepan over medium
heat, heat half-and-half until tiny bubbles form around the edge
of the saucepan.

Meanwhile, in a heavy 3-quart saucepan over medium heat, heat butter
or margarine 3/4 cup packed brown sugar to boiling; boil 2 minutes,
stirring constantly. Gradually whisk in warm half-and-half until
mixture is completely smooth. Remove from heat. In medium bowl,
blend egg yolks and vanilla with a wire whisk or fork.

Slowly beat the half-and-half mixture into the egg-yolk mixture
until the two are well mixed. Pour into 12 (4-oz.) ramekins or
custard cups. Place the ramekins or custard cups in a small roasting
pan (about 14" by 10") and place in the preheated 325-degree oven.

Carefully pour *boiling* water into the roasting pan to come halfway
up the sides of the ramekins or custard cups. Bake 1 hour or until
just set (mixture will still be slightly soft in the center when
done). Remove ramekins or custard cups from roasting pan and cool
on wire rack. Refrigerate at least 3 hours or until well chilled.

Up to (but not more than) 4 hours before serving, preheat broiler.
Place remaining 2 tablespoons brown sugar in a small sieve; with
spoon, press brown sugar through sieve over tops of chilled custards.

Place ramekins in jelly roll pan. With rack in broiler at closest
position to heat, broil creme brulee 3 to 4 minutes, just until
sugar melts. Refrigerate until ready to serve. The melted brown
sugar will form a shiny, crisp crust over the custard. If the
brulee isn't served within 4 hours, the crust will lose its crispness
and become soggy.

Makes 12 servings.

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