| 1 | Heat cream. |
| 2 | In a bowl, beat egg yolks gradually adding sugar and beating until it forms a ribbon. |
| 3 | Slowly dribble hot cream into egg mixture while ... |
| 4 | [whisk at first, then add slowly while stirring with a wooden spoon to avoid foam]. |
| 5 | Add vanilla [ & strain]. |
| 6 | Pour into a 1-?quart casserole. |
| 7 | Place in a pan of hot water and bake uncovered at 325 °F for 50 minutes, or until set. |
| 8 | When custard is set, sprinkle with sifted brown sugar. |
| 9 | Place under a broiler for aminute or so until sugar melts. |
| 10 | Chill. |
| 11 | This dish should be served very cold. |
| 12 | notes : this is a photocopy of dorothy smith"s creme brulee recipe with her handwritten notes shown in brackets. |
| 13 | It"s supposed to be great! lou parris 12/26/96 recipe by: la cuisine cooking school |
