Cappuccino Creme Brulee: Sandi's Recipe of the Week - September 25

Presents

Sandi's "Recipe Of The Week"
September 25 - October 1, 2004

"Cappuccino Creme Brulee"

Cappuccino Creme Brulee

Recipe Source:
Recipe Booklet from
Carnation

Serving Size: Makes 6 servings

Amount	Ingredient
385 ml can	evaporated milk (undiluted)
1 cup	coffee (brewed or made from instant)
2/3 cup	granulated sugar
1 teaspoon	vanilla
1/4 teaspoon	salt
4	eggs
1/4 cup	lightly packed brown sugar

Preparation Instructions:
Combine evaporated milk and coffee in saucepan. Heat just until small bubbles form around edge of pan. Add granulated sugar, vanilla and salt, stirring until sugar is dissolved. Beat eggs well in large bowl. Gradually stir hot milk mixture into eggs. Pour into 6 inch/4 cup souffle dish.* Place dish in a pan of hot water about 1 inch up dish. Bake at 300 degrees for 50 to 60 minutes, or just until center is set and knife inserted in center comes out clean. Chill until cooled. Just before serving, sprinkle brown sugar over custard. Place as close as possible under preheated broiler, and broil until sugar is melted and browned.
*or six 6 ounce custard cups; bake 30 to 35 minutes.
*or double recipe for an 8 inch/8 cup souffle dish; bake 1 1/2 to 1 3/4 hours.

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