DOROTHY SMITH'S CREME BRULEE

      Title: DOROTHY SMITH'S CREME BRULEE
  Categories: Dessert, Pudding
       Yield: 6 Servings
  
       2 c  Half and half
       4    Egg yolk
   2 1/2 tb Sugar
       1 ts Vanilla
     1/4 c  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
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