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Creme Brulee aux Fruits


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3 cup heavy cream
6 egg yolks
6 tablespoon granulated sugar
1 teaspoon vanilla extract
1/2 cup brown sugar, sifted
2 to 3 cups strawberries or cut-up pineapple or peaches or a mixture of all 3

Day before:
In bottom of double boiler, heat cream till scalded. In double-boiler top, beat yolks with granulated sugar. Slowly stir cream into yolks. Cook mixture over hot, not boiling, water until it coats spoon. Add vanilla. Refrigerate in 1 to 1 1/2 quart ovenware casserole or flat baking dish.

Just before serving:
Over custard, sprinkle brown sugar. Set custard dish in pan; surround with ice cubes. Broil custard till sugar caramelizes--about 1 minute Breaking brown-sugar crust by tapping with spoon, serve at once over fruits, in sherbet glasses.

Makes 6 servings.




STACKS, The Art of Vertical Food

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