Creme Burlee

1. 1

   Combine cream and salt. Heat over medium heat until cream begins to simmer,

2. 2

   Combine egg yolks and sugar in a large bowl and stir. Remove cream and salt mixture from the heat. Gradually add the egg yolk and sugar mixture to the hot cream, stirring gently until sugar dissolves. Stir in vanilla, strain mixture into a large measuring cup. This will make it easier to pour the liquid into rameskins.

3. 3

   Fill 6 heat proof rameskins (6 to 8 ounces each) with mixture and place in a large roasting pan. Place pans in oven and pour hot water half way up the sides of the rameskins. Cover pan loosely with foil and bake at 300 degrees for 1 hour, 15 minutes. Remove rameskins from oven and allow to cool. Chill for serval hours.

4. 4

   Preheat broiler 10 minutes. Sprinkle 1 tablespoon brown sugar evenly over tops of custards. Place rameskins a few at a time as close to the broiler as possible. It will take up to 2 minutes for the sugar to caramelize.Watch carefully. The dishes may have to be moved around for even browning. If not served immediately, refrigerate them. How ever putting the rameskins in the refrigerator for more than 3 to 4 hours will cause the sugar to liquefy.

No additional tips available.