Creme Brulee

By annekeeney

Ingredients

• 1 pt. whipping cream
• 3 T. brown sugar
• 3 T. cognac
• 4 egg yolks, beaten

Preparation

Step 1

Step One:
Scald cream in top of double boiler; do not let it boil. Add brown sugar and cognac and stir until sugar is melted and blended. Fold mixture into bowl containing beaten egg yolks; then put mixture into a round glass ovenproof dish (about 8" in diameter). Place dish in pan of hot water in center of pre-heated 250 degree oven for 1 1/2 hours to set the custard. Remove, cool, cover and refrigerate.

Step two:
Cover mixture evenly with 1/2" coating dark brown sugar. Place it under HOT broiler and watch it constantly, turning it if sugar starts to brown in spots. A brown crust will form, but you must watch it constantly. (This may be placed in a pan of ice cubes while sugar is being melted.)

Step three:
At least 1 hour before serving, splash a thin coating of cognac on top of the dessert.