2 cup half and half
4 egg yolk
2 1/2 tablespoon sugar
1 teaspoon vanilla
1/4 cup brown sugar
Heat cream. In a bowl, beat egg yolks gradually adding sugar and beating until it forms a ribbon. Slowly dribble hot cream into egg mixture while ... [whisk at first, then add slowly while stirring with a wooden spoon to avoid foam]. Add vanilla [ & strain]. Pour into a 1-1/2 quart casserole. Place in a pan of hot water and bake uncovered at 325 degrees for 50 minutes, or until set. When custard is set, sprinkle with sifted brown sugar. Place under a broiler for aminute or so until sugar melts. Chill. This dish should be served very cold.
NOTES : This is a photocopy of Dorothy Smith's Creme Brulee recipe with her handwritten notes shown in brackets. It's supposed to be great! Lou Parris 12/26/96 Recipe by: La Cuisine Cooking School
