"Cooking with Sarah" will run weekly. The column features recipes from readers.

This week's recipe was submitted by Gail Brown, the receptionist for Bonners Ferry Herald.

Gail has been making burnt creme since the '70s and usually makes it for a special treat.

"I like it because it is really simple, but it is considered a fancy dessert," Gail said.

Burnt Creme

1 pint whipping cream

4 egg yolks

1/2 cup granulated sugar

1 tablespoon vanilla extract

Granulated sugar for topping

Preheat oven to 350.

Heat cream over low heat until bubbles form around edge of pan. Beat egg yolks and sugar together until thick, about 3 minutes.

Gradually beat cream into egg yolks. Stir in vanilla and pour into six, 6-ounce custard cups.

Place custard cups in baking pan that has about 1/2 inch water in the bottom.

Bake until set, about 45 minutes. Remove custard cups from water and refrigerate until chilled.

Sprinkle each custard with about 2 teaspoons sugar. Place on top rack under broiler and cook until topping is medium brown.

Chill before serving. Makes six servings.

If you have a recipe, contact Sarah at 267-5521 or send an e-mail to sthomas@cdapress.com.

Until next week, happy cooking!