Recipe: Citrus Creme Brulee

10 eggs, separated

3/4 cup granulated sugar

3/4 cup milk

2 1/4 cups whipping cream

1 tablespoon vanilla

1/4 cup brown sugar, packed

Mix egg yolks and 1/2 cup sugar until well combined and sugar has dissolved. Add milk, whipping cream and vanilla and mix well.

Place 1 (13x9-inch) glass baking dish or 6 (5-inch) fluted glass flan dishes in baking pan. Pour creme brulee mixture into baking dish or fill flan dishes 3/4 full with mixture.

Place in oven and fill baking pan with hot water up 3/4 sides of dishes. Bake at 350 degrees 30 to 40 minutes or until knife inserted near center comes out clean. Remove dishes from hot water bath and set aside to cool.

Combine remaining 1/4 cup granulated and brown sugars. Sprinkle top of each serving evenly with combined sugars.

Caramelize sugars with torch. If torch is not available, place creme brulee in refrigerator until chilled. When ready to serve, place sugar-coated creme in preheated boiler 5 minutes to brown, being careful not to scorch. Makes 6 servings.

Note: If using 13x9-inch baking dish, individual servings may be cut out with cookie cutter for scalloped effect, if desired.