Creme Brulee is a timeless classic, a simple yet delicious custard.
8 egg yolks
1 cup (225 ml) sugar
1 tbsp (15 ml) vanilla
1 quart (950 ml) whipping cream
Heat cream in saucepan on low heat until tiny bubbles form around the edges.
In large mixing bowl, beat the egg yolks and sugar until pale and creamy.
Gradually add cream to egg and sugar mixture while mixing.
Pour into eight 4 oz (112 grm) ramekins or custard dishes.
Place in a pan with warm water (bain-marie).
Bake at 350 degrees (175 C.) for 45 minutes.
Chill. Can be prepared ahead of time up to this point.
Just before serving, sprinkle top with 1 tbsp (15 ml) sugar and bake for 5 to 10 minutes more or until golden brown in color. Or use a torch to caramelize the sugar.