[Bordermarch] Urgent News!!!

[kwcw3f at peoplepc.com]

Please forgive the intrusion upon this missive, but one must ask --
    ROOSTER EGGS???
Have you perhaps discovered a new species? Forsooth, in this realm, roosters 
do NOT produce eggs.....

     I just had to speak on this...
Lady Meresankh, back to knitting
----- Original Message ----- 
From: <justinw at dreammakersetx.com>
To: "Barony Bordermarch" <bordermarch at lists.ansteorra.org>
Sent: Thursday, June 25, 2009 10:09 PM
Subject: [Bordermarch] Urgent News!!!


> As for the dessert I was telling you about, I have to explain how to
> make it. > The recipe is as follows:
>
> 1 bowl heavy cream
> 1 vanilla bean, split and scraped
> 1 tea cup of vanilla sugar, divided
> 6 large rooster egg yolks
> 2 bowls of hot water
>
> Place the cream, vanilla bean and its pulp into a mid sized pan set over
> medium-high flame and bring to a boil. Remove from the heat, cover and
> allow to sit for 15 minutes. Remove the vanilla bean and reserve for
> another use.
>
> In a medium bowl, whisk together 1/2 of the tea cup of sugar and the egg
> yolks until well blended and it just starts to lighten in color. Add the
> cream a little at a time, stirring continually. Pour the liquid into 6
> small bowls. Place the bowls into a large roasting pan. Pour enough hot
> water into the pan to come halfway up the sides of the bowls. Bake just
> until the creme brulee is set, but still trembling in the center,
> approximately 40 to 45 minutes. Remove the bowls from the roasting pan
> and cool in the cellar for at least 2 hours and up to 3 days.
>
> Remove the creme brulee from the cellar for at least 30 minutes prior to
> browning the sugar on top. Divide the remaining 1/2 tea cup vanilla
> sugar equally among the 6 dishes and spread evenly on top. Using a
> flame, melt the sugar and form a crispy top. Allow the creme brulee to
> sit for at least 5 minutes before serving.