From Sandi's Recipe File

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"From Sandi's Recipe File"

Recipe Source:
The East Hampton Cookbook
by Ruth Spears

Creme Brulee

Amount	Ingredient
4 cups	heavy cream
4 tablespoons	sugar
8	egg yolks
	Salt
2 teaspoons	vanilla extract
	Light brown sugar

Preparation Tips:

Preheat oven to 350 degrees.
Scald the cream; add sugar and stir until dissolved. Beat egg yolks well with a pinch of salt.
Add a few drops of the scalded cream to the egg yolks to warm them, them the rest in a slow steady stream. Stir in vanilla.
Pour into a shallow baking dish; depth of the custard should be about 4 inches. (A porcelain gratin dish or a Pyrex baking dish is idea.) Put this dish carefully into a larger pan filled with enough hot water to come halfway up side of baking dish. Bake for 40 minutes or until a knife inserted in center comes out clean.
Cool on a rack, then chill in a refrigerator until shortly before serving time. Sift brown sugar evenly over top to a depth of 1/4 inch. Put briefly under broiler flame and turn dish as required (watching very carefully, as it can burn easily) until sugar is melted and just carmelized.
Chill again briefly and serve. A light tap of the spoon breaks the glaze. Serves 6 to 8.

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