---------- Recipe via Meal-Master (tm) v8.02

     Title: WHITE CHOCOLATE CREME BRULEE
Categories: Desserts, Chocolate
     Yield: 4 servings

     5 lg Egg yolks
   1/2 c  Sugar
     2 c  Whipping cream
     3 oz White chocolate - imported,
          -finely chopped
   1/4 ts Vanilla extract
     2 tb Sugar

 FROM:      Michelle Bass (High Concepts (Raise it to
 the Power) 504/391-2925 (1:396/16))

 Number of Servings:   4

 Position rack in center of oven and preheat to 300F.
 Whisk egg yolks and 1/4 cup sugar in medium bowl.
 Bring cream and remaining 1/4 cup sugar to simmer in
 heavy medium saucepan.  Reduce heat to low. Gradually
 add chopped chocolate to cream mixture and whisk until
 smooth. Gradually whisk hot chocolate mixture into
 yolk mixture.  Mix in vanilla.

 Ladle custard into four 10-oz. custard cups (or creme
 brulee cups). Place cups in large baking pan.  Add
 enough hot water to pan to come halfway up sides of
 cups.  Bake until custards are set in center, about 1
 hour. Remove custards from water and cool.  Cover and
 refrigerate overnight.

 Preheat broiler.  Sprinkle 1/2 tablespoon sugar over
 each custard. Broil until sugar caramelizes, watching
 carefully, about 2 minutes. Serve hot, or refrigerate
 up to 1 hour and serve cold.

 Portobello Yacht Club on Pleasure Island, Disney
 World, Orlando, FL.

 Courtesy of Bon Appetit, March, 1991.

 ** -=> this comes from the bottom of the files of
 Shelley Rodgers <=-

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