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Creme Brulee

For a Super Bowl party dessert, Malone suggests serving something that guests can place on their laps, to enjoy while watching the fourth quarter. (Quantities are for 25 servings in the first listing, 6 servings in parentheses.)

12 cups heavy cream (3 cups cream)
6 cups milk (1 1/2 cups milk)
3 cups sugar ( 3/4 cup sugar)
18 egg yolks (5 egg yolks)
12 whole eggs (3 whole eggs)
2 tablespoons vanilla extract or 3 vanilla beans (1 1/2 teaspoons vanilla extract)
Salt to taste

Scald milk and cream, heating to 180 to 190 degrees, allowing a skin to form but not allowing to boil.

In a large bowl, whisk sugar, egg yolks and eggs until creamy. Add vanilla. Slowly whisk in milk, adding a little at a time and whisking constantly so that hot milk does not cook eggs.

Lightly butter and dust with sugar 6 individual souffle dishes (25 if using large quantity recipe). Pour mixture into dishes and place in a shallow baking pan.

Carefully pour water into the pan until it is half way up the sides of the souffle dishes. Bake at 300 degrees for about 20 to 30 minutes, until mixture starts to congeal. Cover with foil if tops begin to brown.

When brulees are no longer liquid inside (They will still jiggle slightly when shaken. A sharp, thin knife inserted near center comes out clean.), remove from oven and cool to room temperature. Place in refrigerator. When ready to serve, coat tops with granulated sugar and brown with a blow torch or under broiler. Serve with fresh berries and whipping cream, if desired.

Serves 6 (25 if using large quantity).

Thursday, January 20, 2000

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