Crème Brûlée

Preheat oven to 300 degrees. Pour cream in a saucepan and stir over medium heat, just until steam rises, set aside.

In a medium bowl, whisk the egg yolks, sugar and vanilla until blended. Into this, add the hot cream a little bit at a time, whisking as you go until all is incorporated. Strain the mixture through a fine sieve.

Place 8 (4 oz.) ramekins in a hot water bath and evenly fill them with custard. Bake for about 35 minutes. Custards should be mostly set, but the centers should still jiggle slightly.

Remove hot water bath from the oven and cool, until ramekins are comfortable enough to handle. Cover with clear plastic wrap and refrigerate at least 1 ½ to 2 hours or up to 2 days.

Brûlée Sugar: In a small bowl, combine brown sugar and granulated sugar, set aside. Just before serving, evenly sprinkle 1 to 2 teaspoons of Brûlée Sugar over each custard. Torch, until caramelized. If you don’t have a torch, place custard filled ramekins on a baking sheet and broil in the oven until caramelized. (Torching is the preferred method)