Creme Brule

• 4 c. heavy cream
• 8 egg yolks
• 1/2 c. sugar
• 1 Tbsp. vanilla
• 1 Tbsp. cognac
• 1/3 c. sifted brown sugar

1. Scald cream slowly in microwave until there is a light film on top.
2. Set aside and cool to room temperature.
3. Lightly beat egg yolks, sugar, vanilla and cognac in a mixing bowl.
4. Whip egg yolk mixture slowly into cooled cream.
5. Place small baking ramekins in a casserole filled with 1/2-inch very hot water.
6. Pour custard into ramekins.
7. Bake at 350 degrees until firm but not solid, about 20-30 minutes.
8. Under cooking or over cooking is not a major hazard...just don't cook it until it is solid and definitely not until it is brown on top.
9. Remove ramekins from pan and cool. Chill in refrigerator overnight.
10. When ready to serve, sprinkle brown sugar across the top of each one.
11. Place ramekins in pan and surround with ice cubes.
12. Put under broiler just until sugar is caramelized.

heavy cream, egg yolks, sugar, vanilla, cognac, brown sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=61597 (may not work)