Creme Brulee

Ingredients:

1 quart heavy cream

1 tsp vanilla

3/4 c white sugar, divided

1/4 c brown sugar

6 large egg yolks

2 quarts hot water

Directions:

Preheat oven to 325 degrees

Place the cream and vanilla into a medium saucepan set over medium-high heat and bring to a boil. Remove from the heat, cover and allow to sit for 15 minutes.

In a medium bowl, whisk together 1/2 cup white 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 (7 to 8 ounce) ramekins. Place the ramekins into a large cake pan or roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake just until the creme brulee is set, but still trembling in the center, approximately 40 to 45 minutes. Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days.

Remove the creme brulee from the refrigerator for at least 30 minutes prior to browning the sugar on top. In a small bowl combine remaining 1/4 cup white sugar and 1/4 cup brown sugar. Sift this mixture evenly over custard.

Place dish under boiler until sugar melts, about 2 minutes. Watch carefully so as not to burn. (Or you can use a torch to melt the sugar)

Remove from heat and allow to cool. Refrigerate until custard is set again.

Notes: My husband requested Creme Brulee for his birthday dessert. I have never made it before and honestly never really liked it. So I got online and looked at a couple different recipes and combined a couple and came up with this and it is so good I am now a fan of Creme Brulee.