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Song of Week 2/18/00 ~ " When You Need A Laugh "
Recipe of the Week ~ "Just A Yolk to You" - Creme Brulee

" You can't imagine " how hard I try to select just the right recipe to present each week. I like to mix 'em up -- dessert, appetizer, main dish, etc. Some come easier to me than others. Often I have my own recipe in mind, but sometimes I present one I've picked up along the way. Such is the case this week as I present you with a recipe from Southern Living Magazine's December 1995 issue for " Easy Creme Brulee." The fact this recipe, like Patsy Cline, comes from the South doesn't hurt any, not to mention that this recipe calls for " just the yolk " of the eggs! If you add this scrumptiously elegant dessert to your dinner menu, I guarantee your friends will " give you a call " whether they need a laugh or not!

Easy Creme Brulee

You'll Need:

• 2 cup Whipping Cream
• 5 Egg Yolks
• 1/2 cup Sugar
• 1 tbsp Vanilla Extract
• 1/2 cup Light Brown Sugar -- firmly Packed
  

  Instructions:
  Combine the first 4 ingredients, stirring with a wire whisk until sugar dissolves and mixture is smooth. Carefully pour the egg mixture evenly into 5 (5x1) round baking dishes or custard cups. Place in a roasting pan large enough to accomodate the dishes and add ½-inch of water to the roasting pan. This step creates a water bath to prevent curdling. Bake at 275°F for 45 to 50 minutes or until almost set. Cool the custards in the water in the pan set on a wire rack. Remove from pan when cooled, cover and refrigerate overnight.
  

  When ready to serve, sprinkle about 1 ½ tablespoons brown sugar evenly over each custard; place each custard on a cookie sheet or jelly-roll pan. Broil 5 inches from heat. If using an electric oven, leave door partially open. Broil until the sugar melts. Let stand 5 minutes to allow sugar to harden. notes: handle with care. These are extremely hot. Place custards as close to heat source as possible. To achieve a "crackled" effect, broil custards in a pan full of ice. "Dixie" crystals sugar is reputedly the best for making this dessert. ***when finished cooking, the center will still be slightly liquid.