Creme Brulee

As advanced as technology has become I don't understand why someone would waste their time to create viruses, do something positive with your time! My computer was infected with "one of the worst" that the computer store has ever seen and they still can't get it off of my machine. It's operable, but moves slower now and crashes when I go to web pages and other times has no problems. GRRR so anyway I needed to make something sweet and comforting, besides what could be better then playing with my little torch? This is a little different from the normal creme brulee as it's recommended to be spooned over fruit. It firms up when it's in the fridge and then when heated to caramelize the sugar the custard loosens to the consistency of pudding. We really enjoyed it and I like the flavor of the brown sugar instead of the white sugar I usually use. It's really easy to adjust to any flavor you want so use your imagination.

Creme Brulee

(Adapted from Betty Crocker's New Cookbook)

4 large egg yolks

3 tablespoons granulated sugar

2 cups heavy whipping cream

1/3 cup packed brown sugar

4 cups cut-up fruit

Beat egg yolks in medium bowl with electric mixer on high speed about 5 minutes or until thick and lemon colored. Gradually beat in granulated sugar.

Heat whipping cream in 2-quart saucepan over medium heat just until hot.

Gradually stir at least half of the hot cream into egg yolk mixture; stir back into hot cream in saucepan. Cook over low heat 5 to 8 minutes, stirring constantly, until mixture thickens (do not boil).

Pour custard into un-greased pie plate, 9x1 1/4 inches. Cover and refrigerate at least 2 hours but no longer then 24 hours.

Set oven control to Broil. Sprinkle brown sugar over custard.

Broil with top about 5 inches from heat about 3 minutes or until sugar is melted and forms a glaze. Spoon over fruit.

I didn't spoon it over fruit, but it was fine eating it by itself or over fruit.