# Creme brulee ## Ingredients - 4 cups heavy cream - 1/2 cup sugar - 6 egg yolks - 1 tbsp vanilla extract - 8 cups of hot water - 1/2 cup sugar (for topping, optional) ## Instructions 1. Preheat oven to 325 F 2. Place cream in a medium saucepan over medium-high heat, bring to a boil. Remove from heat, cover and allow to sit for 15 minutes. 3. In a medium bowl, whick egg yolks and sugar until yolks are well-blended and mixture begins to lighten in color. Stir in vanilla extract. 4. Add cream slowly, stirring continually. our the liquid into 6 (7 to 8-ounce) ramekins. 5. 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. 6. Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days. 7. Remove the creme brulee from the refrigerator for at least 30 minutes prior to browning the sugar on top. Divide the remaining 1/2 cup vanilla sugar equally among the 6 dishes and spread evenly on top. Using a torch, melt the sugar and form a crispy top. Allow the creme brulee to sit for at least 5 minutes before serving.