Dorothy smith's creme brulee

1. Heat cream.
2. In a bowl, beat egg yolks gradually adding sugar and beating until it forms a ribbon.
3. Slowly dribble hot cream into egg mixture while.
4. [whisk at first, then add slowly while stirring with a wooden spoon to avoid foam].
5. Add vanilla [ & strain].
6. Pour into a 1-½ quart casserole.
7. Place in a pan of hot water and bake uncovered at 325 °F for 50 minutes, or until set. When custard is set, sprinkle with sifted brown sugar.
8. Place under a broiler for aminute or so until sugar melts.
9. Chill.
10. This dish should be served very cold.
11. notes : this is a photocopy of dorothy smith"s creme brulee recipe with her handwritten notes shown in brackets.
12. It"s supposed to be great! lou parris 12/26/96 recipe by: la cuisine cooking school.