Creme Brulee

Rita Whittington

Makes: 8

cups heavy whipping cream
9 egg yolks
3/4 cup sugar

1 tsp vanilla

dash of salt

brown sugar

Preheat oven to 325 and prepare some boiling water.

In a large saucepan, combine the cream, egg yolks, sugar, and salt. Cook and stir over medium heat until the mixture reaches 160 or is thick enough to coat the back of a metal spoon (takes about 20 min). stir in vanilla.

Transfer to 8 6-oz ramekins or custard cups. Place cups in a baking pan; add 1" of boiling water to the pan. Bake, uncovered, for 25-30 minutes or until the center are just set (mixture will jiggle). Remove ramekins from water bath. Cool for 10 minutes. Cover & refrigerate for at least 4 hours. 1 hour before serving, place custards on a baking sheet. Sprinkle each with 1-2 tsp of brown sugar. Broil 8" from the heat for 4-7 minutes or until the sugar is golden.