Large Crème Brulee

Enjoy this modern dessert. 

Directions

Heat the cream in the top of a double boiler until hot, but not scalding. Add sugar and stir until dissolved. Beat egg yolks in a separate bowl until well blended, then add to mixture with vanilla. Pour into a shallow, rectangular pyrex dish (13 1/2 x8 1/2 inch) and place it in a pan containing a few inches of hot water. Bake in a 325 degree oven for 1 hour or until set (insert a silver knife to test).

Cool and place dish in refrigerator for several hours. (This much can be done the day before or first thing in the morning.) A few hours before serving, remove from refrigerator and cover the entire surface with 1/4 inch of sifted light brown sugar. Turn on broiler and, when blazing hot, place dish 4 inches beneath the heat. Seat yourself in front of the open oven door and don’t take your eyes off the dessert.

In a minute or 2, the sugar will begin to melt in beads and soon the entire top will be glazed and shiny. Leave in oven until the whole surface looks melted and tiny wisps of smoke start coming up. Then remove at once and cool. (This procedure will take only 4 to 5 minutes.) When cool return to refrigerator until ready to serve. Best if icy cold.

Serves 10 to 12

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