Creme Brulee

Preparation : Beat egg yolks with 1/4 c. light brown sugar, and the salt until light and creamy. Slowly stir scalded cream into egg-yolk mixture. Cook, stirring constantly, over simmering water until the consistency of thin mayonnaise. Add rum, and pour into a shallow broiler proof serving dish. Refrigerate several hours or overnight. Sift light brown sugar over custard to the depth of about 1/4 inch. Place under broiler, watching every minute, until sugar caramelizes and begins to brown. Refrigerate immediately. Serve w/fruit.

servings. Comments: Only if you're good with tools, etc. should you attempt to caramelize the custard with a blow torch! Hold about 3 inches from top and move slowly and gently over topping - returning to any areas missed - until desired colo