Recipe: Strawberry Creme Brulee

Recipes using Tones Pure Vanilla Extract

• 4 egg yolks
• 1/4 cup sugar
• salt
• 2 cups light cream
• 1 tsp vanilla extract
• 1 pint strawberries
• 3/4 cup currant jelly
• sugar

1. Beat 4 egg yolks in a bowl with a rotary or electric beater until they are thickened.
2. Gradually beat in 3 tablespoons sugar and a pinch of salt.
3. Slowly pour in 2 cups scalded light cream stirring the mixture constantly.
4. Flavor with 1 teaspoon vanilla and pour it into a shallow 1-quart baking dish.
5. Put the dish in a pan of hot water and bake it in a moderate oven (350°) for about 1 hour or until a knife inserted near the center comes out dry.
6. Cool the cream on a rack and chill in refrigerator completely.
7. Shortly before serving, melt over hot water in a double boiler, 3/4 cup of currently jelly.
8. Dip 1 pint washed, dried, hulled strawberries in melted currant jelly.
9. Arrange the berries on top of chilled cream. Or, if desired, crush the strawberries, sweeten them with sugar to taste, and spread them over the top of chilled cream.