Creme Brulee

Directions

• Heat oven to 350°F.
• In 13x9-inch pan, place 4 (6-oz) ceramic ramekins.
• In small bowl, slightly beat egg yolks with wire whisk.
• In large bowl, stir whipping cream, 1/3 cup granulated sugar and the vanilla until well mixed.
• Add egg yolks; beat with wire whisk until evenly colored and well blended.
• Pour cream mixture evenly into ramekins.
• Carefully place pan with ramekins in oven.
• Pour enough boiling water into pan, being careful not to splash water into ramekins, until water covers two-thirds of the height of the ramekins
• Bake 30 to 40 minutes or until top is light golden brown and sides are set (centers will be jiggly)
• Using tongs or grasping tops of ramekins with pot holder, carefully transfer ramekins to cooling rack.
• Cool to room temperature, about 2 hours.
• Cover tightly with plastic wrap; refrigerate until chilled, at least 4 hours but no longer than 48 hours
• Uncover ramekins
• Gently blot any liquid from tops of custards with paper towel.
• Sprinkle 2 teaspoons granulated sugar over each chilled custard.
• Holding kitchen torch 3 to 4 inches from custard, caramelize sugar on each custard by heating with torch about 2 minutes, moving flame continuously over sugar in circular motion, until sugar is melted and light golden brown.
• Serve immediately, or refrigerate up to 8 hours before serving