Crème Brûlée

Dessert

Ingredients

8	egg yolks
6 tbsp	sugar
2 tsp	vanilla
3 cups	cream (half and half)
as needed	brown sugar

Method

Combine yolks, sugar, vanilla and cream.
Stir over a double boiler until thick.
Pour into glasses and chill until firm.
Top with brown sugar and glaze under the broiler.
Serve immediately.

Notes

The yolk count is written over another digit; 8 is the best reading.

As written in 1982

Creme Brulee
8 yolks, 6T sugar, 2t vanilla
3 cups cream (Half Half) stir over
double boiler until it becomes
thick. Pour into glasses. Chill
to firm. Top brown sugar & glaze
in broiler. serve immediately

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