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.\" setup for recipe document, to be printed by rctypeset, rcshow or rcbook
.\"
.\" Type Codes:
.\"   A  appetizer, snack	B  bread, pasta   [X C  cake, cookie, candy]
.\"   D  desert			L  Beverage		M  main dish
.\"   O  other			S  sauce		SL  salad
.\"   SP  soup			V  vegetable dish
.\"   ---------------------------------
.\" .RH MOD.RECIPES-SOURCE "RECIPE-ID(<=15 UC char)" "type code" "date"
.RH MOD.RECIPES-SOURCE "CREME-BRULEE" "D" "10/25/95"
.\"   ---------------------------------
.\" .RZ "RECIPE TITLE IN CAPITALS" "One-line description of it"
.RZ "CR\*(E`ME BR\*(U^L\*(E'E" "\fIcr\*(e`me br\*(u^l\*(e'e\fP, custard glazed with carmelized brown sugar"
.\"   ---------------------------------
.\" Introductory comments; use .PP between paragraphs.
.\" Cite full cookbook reference or other sources.
An elegant desert.
.PP
Serve with fresh berries.
.PP
From NYT, page 594.
.\"   ---------------------------------
.\" Ingredients Header; give servings or volume.
.IH "6 to 8 servings"
.\"   ---------------------------------
.\" Ingredient entry: .IG "amount" "item"
.\" optionally followed by lines of text with qualifying information
.\" and so forth for additional .IG items.
.\" Use .sp # to space between blocks of ingredients.
.IG "" "baking dish"
or \fIdishs\fP, large enough to hold 1 qt custard, 
which fills an area of 40 sq. in. to a 1-1/2 inch depth
of custard
.IG "" "pan,"
large enough to hold the custard baking dishs surrounded by water of 
1 inch depth
.IG "" "electric mixer,"
with wire whip beater and with mixing bowl
.IG "" "double boiler,"
of sufficient volume to contain cream and sugar
.IG "" "strainer"
.sp
.IG "3 cups" "heavy whipping cream"
.IG "6 Tbsp" "sugar"
.IG "6" "egg yolks"
.IG "2 tsp" "vanilla extract"
.sp
.IG "1/2 cup" "light brown sugar,"
fresh and moist, sifted or otherwise delumped
.IG "2-4 Tbsp" "butter,"
cut into bits as needed to dot surface of custard
.\"   ---------------------------------
.\" Procedure header
.PH
.\"   ---------------------------------
.\" Procedure step: SK step_number
.\" followed by text describing that step
.\" and so forth for additional steps
.SK 1
Preheat oven to slow, 300 F.
.SK 2
Heat the cream in a double boiler over moderately high heat (@8), 
reducing the heat to moderate (@5) as soon as the water boils.
The heating of the cream may take 15 minutes.
Stir in the sugar while the cream is heating.
.SK 3
Beat the egg yolks until light yellow (KAW @4 for 2 minutes).
Continuing beating (KAW @2), 
gradually add the hot cream mixture over 1 minute.
Then beat in the vanilla.
.SK 4
Strain the mixture into the baking dish or dishs, filling them to
a level of 1 to 1-1/2 inch.
Set the dishs in a pan and surround them with 1 inch of boiling water.
Set the pan in the slow oven.
Bake for 35 minutes, until a knife or straw inserted into the center of
the custard comes out clean.
Do not overbake.
It is important to regulate the oven heat so the water is just 
\fIbelow\fP a simmer.
If the custard becomes too hot, the texture is poor.
.SK 5
When the custard is done, remove from the oven and the pan of water,
and chill thoroughly, best overnight.
.SK 6
Before serving,
cover the surface of the custard with sifted light brown sugar 
and dot with bits of butter (which melts and serves as a flux for
melting of the sugar).
Set the dish in a pan of cracked ice.
Put the pan and dish under the broiler until the sugar is brown
and melted,
perhaps about 5 minutes.
Or use a propane torch.
Serve immediately, or chill again, and serve cold.
.\"   ---------------------------------
.\" Notes header
.\" Enter notes (commentary); use .PP to separate paragraphs.
.NX
Old dry brown sugar does not melt well, even if powdered.
.PP
Instead of the broiler, use a propane blowtorch to melt and burn the sugar.
.\"   ---------------------------------
.\" Rating
.SH Rating
.I Difficulty:
somewhat touchy in heating the cream and regulating the oven temperature.
.I Time:
30 minutes preparation, plus some attention during baking, and
then during glazing.
.I Verified:
fully.
.\" .I Precision:
.\" ?
.\"   ---------------------------------
.\" Wrapup:
.\" Signature information. As a minimum you should list your
.\" name, network address, organization (company, university, etc.), and
.\" the city you live or work in.
.\" .WR
.\" John Rupley.
.\" .br
.\" Department of Biochemistry, University of Arizona, Tucson, AZ 85711
.\" .br
.\" rupley@cs.arizona.edu
