Cream Brulee

Cream Brulee 

The side of my vanilla bottle has a cream brulee recipe on it and I have wanted to make it since I bought the vanilla. After researching a few recipes I came up with this. And oh was it good!

2 cups heavy cream
1/2 cup sugar
6 egg yokes
1 tbs vanilla

Preheat oven at 325. 

Boil large pot of water.

In medium pot on medium heat stir sugar and cream for 5 min until steam comes off mixture.

In medium bowl beat egg yokes and vanilla.

Slowly pour cream mixture into egg mixture continuously stirring.

Place 4 - 6oz ramekins in pan. Pour in mixture evenly divided between 4 ramekins. Pour the boiling water up to the level of 3/4 of the ramekins.

Bake in oven for 40 minutes.
Place on rack to cool.
Put in refrigerator for 3 hours at least.

Spread white sugar on top of each ramekin to cover the custard. Use a kitchen blow torch to crust up the sugar

Serve immediately.