Creme Brulee #2desserts 4 egg yolks 1 light brown sugar 1/4 teaspoon salt 2 cup heavy cream 1 tablespoon dark rum, or 1 teaspoon vanilla extract 1 peaches; sliced 1 raspberries 1 or whole strawberries Beat egg yolks with 1/4 cup light brown sugar, and the salt until light and creamy. Slowly stir scalded cream into egg yolk mixture. In a double boiler, cook, stirring constantly, over simmering water until consistency of thin mayonnaise. Add rum, and pour into a shallow broiler-proof serving dish. Refrigerate several hours or overnight. Sift light brown sugar over custard to the depth of about 1/4-inch. Place under broiler, watching every minute, until sugar caramelizes, and begins to brown. Refrigerate immediately. Serve with fruit. Makes 4 servings. Wis/Gramma, Prodigy, 6/8/95 MM format by Judi M. Phelps. jphelps@shell.portal.com, juphelps@delphi.com, or jphelps@best.com |
