CREME BRULEE #3 - CULINARY COOKING ACADEMY

      Title: CREME BRULEE #3 - CULINARY COOKING ACADEMY
  Categories: Dessert
       Yield: 1 Servings
  
       8    Egg yolks
       4    Eggs
       6 oz Brown sugar
       1 qt Heavy cream
     1/2 ts Salt
       1 ts Vanilla extract
       3 oz Brown sugar
  
   Recipe by: Chef Jurgen Weisse at the Culinary Cooking Academy in San
   Fr Mix eggs, yolks, and 6 ounces brown sugar. Heat cream to scalding
   point and gradually pour into eggs, add salt and vanilla. Strain,
   divide into 12 individual 5 oz. dishes.  Bake in hot water bath at
   350 degress for 30 minutes.  Let cool.  Dry 3 ounces brown sugar in a
   warm oven. Break lumps with a rolling pin, sprinkle on top of custard
   and caramelize with a salamandre or under the broiler.

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