Catholic Recipe: Creme Brulee Creole
In the southern part of the United States, Mardi Gras — Fat Tuesday — has long been extravagantly celebrated. Many of the inhabitants of New Orleans particularly are of French descent, so it is not strange that the Shrove Tuesday festivities of Paris were brought to the New World, and even improved upon. In New Orleans these end a gay season of parades and balls, very costly in general, and organized by groups known as krewes. The king of the whole Carnival is chosen by the Rex krewe and takes a leading role in the parade and in the revelries and feasting that follow. Private and public dinners are given before the grand ball on the evening of Mardi Gras, and among other items of excellent Creole cookery is certain to appear.
DIRECTIONS
Beat your eggs well into the cream, adding the granulated sugar and salt. Cook slowly in a double boiler, stirring constantly until as thick as custard. Pour into a baking dish and set aside to cool. When the custard has set, cover with 1 inch of brown sugar. Place under a preheated broiler for about five minutes, taking care that the sugar does not burn. When cold, place in refrigerator until ready to use.
Recipe Source: Feast Day Cookbook by Katherine Burton and Helmut Ripperger, David McKay Company, Inc., New York, 1951
