Title: Terry's Creme Brulee
Categories: Dessert
Yield: 4 Servings

150	g	(5 oz) caster sugar
10		Egg yolks
4		Vanilla pods
100	ml	(3 1/2 fl oz) milk
900	ml	(1 1/2 pints) double cream
		Demerara sugar

Mix the sugar and egg yolks together well in a bowl. Split the vanilla pods in half and scrape the seeds out into the milk and cream in a pan. Add the pods too, and heat gently so that the full flavour of the seeds and pods infuses the liquid. Pour the cream and milk on to the yolks, mix well, then pass through a conical strainer. Divide the mixture between ten ramekin dishes (roughly 7.5 cm, 3 inch. in diameter. Cook in a bain-marie of hot water in the oven preheated to 140'C, 275'F or Gas 1 for about 30-40 minutes or until just set. Allow to cool and set, then chill in the fridge. Sprinkle the tops with demerara sugar, and glaze under a hot grill or use a blow torch. Allow the sugar to set hard, then serve in the dish.

"Recipes from a real Chef" Terry Mitchell's Recipes http://www.mitchell.demon.nl/cook.htm

From: Jim Weller Date: 08-30-98 (10:39) Doc's Place Bbs Online. (253) Cooking

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