Mother's Brulee

Mother's Brulee

From the Kitchen Of
Mother's Brulee - a vintage handwritten recipe


1 quart milk
3 tablespoons cornstarch
1/4 cup sugar
3/4 cup sugar
3 egg yolks, beaten well
1 teaspoon vanilla


Heat 1-quart milk. Add 3 tablespoons cornstarch mixed with 1/4 cup sugar; let cook well but do not boil.

Scorch 3/4 cup sugar in heavy iron skillet. Add to milk {mixture} before cooking, 3 egg yolks beaten well. Pour 1 cup or more hot milk mixture into the skillet of hot sugar, then fold all into remaining milk and 1 teaspoon vanilla.

Serve when cook and thick, topped with chopped pecans and whipped cream. 

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