Crème Brulee

Makes 13 5-ounce servings.

Katheryn Bowyer

ingredients

1
In a large mixing bowl, combine egg yolks and sugar. In saucepan bring milk, cream and vanilla to a boil. Stirring constantly, stir in hot milk mixture into egg mixture.
2
Pour this custard into 13 individual 5-ounce white ramekin cups. Place cups in a bain-marie (large baking pan filled with water reaching half-way up the sides of the custard cups to create a water bath) and bake in a preheated 400° oven for 30 minutes. Remove from bain-marie and cool. When cool, sprinkle brown sugar on top, and under very hot broiler, burn sugar. Cool again. To serve, dish out crème brulee with a spoon onto a dessert plate of bowl and serve with raspberries in season or strawberries.

Source: Le Coq au Vin