Fruit Cream Brûlée

Name: Fruit Cream Brûlée
Yield: 6
Ingredients: Three cups of heavy cream; six egg yolks; six tablespoons of granulated sugar; one tablespoon of vanilla extract; half a cup of confectioners' sugar; two to three cups of strawberries, kiwi, or pineapple, cut into small pieces

1
Three cups of heavy cream
2
six egg yolks
3
six tablespoons of granulated sugar
4
one tablespoon of vanilla extract
5
half a cup of confectioners' sugar
6
two to three cups of strawberries, kiwi, or pineapple, cut into small pieces

Ingredients

1
Three cups of heavy cream
2
six egg yolks
3
six tablespoons of granulated sugar
4
one tablespoon of vanilla extract
5
half a cup of confectioners' sugar
6
two to three cups of strawberries, kiwi, or pineapple, cut into small pieces

Directions

1
One day before serving, chill the heavy cream
2
Beat the egg yolks with the granulated sugar and add the heavy cream gradually
3
Place the mixture in a double boiler until it thickens to a ribbon consistency
4
Add the vanilla extract
5
Refrigerate the mixture in a 1 1/2-liter baking dish or pyrex for several hours
6
A little before serving, sprinkle confectioners' sugar over the cream
7
Place the baking dish with the cream in a pan of ice water
8
Put the dish in a preheated oven with the flame turned up high until the sugar caramelizes (about one minute)
9
Break the caramelized sugar crust by hitting it gently with a spoon
10
Serve the cream over fresh fruit.