Madeline's Chef, Adam Wheaton, makes Creme Brulee

Crème Brûlée

This recipe will make 6 Creme Brulee's

15 Egg Yolks

1/3 Cup Sugar

1 tsp. vanilla

¾ cup Heavy Cream

Pre-heat oven to 300 degrees

Mix well in mixer for 4 minutes then add heavy cream and mix well

in a couple of baking dishes, place 6 casserole dishes. Fill each dish with an equal amount of the mix.

Place the baking dish in oven. Creme Brulee needs to be baked in a water bath. Add enough water to the baking dish to bring the water level about half way up the casserole dishes.

Bake for 1 hour until custard is firm.

Cool at least 1 hr. Then serve. Lightly coat the top of the creme brulee with sugar. Using a butane torch, melt the sugar to form a hard crust. Top with you favorite fruit.

www.madelinessteakhouse.com