vanilla creme brulee

By momofsixplus1

Ingredients

• 1 cup light cream or half and half
• 1 cup heavy or whipping cream
• 1 1/2 tsp vanilla extract
• 5 large egg yolks
• 1/3 cup granulated sugar
• 2 tbsp dark brown sugar

Preparation

Step 1

preheat oven to 325. into 13 x 9 metal baking pan, pour 3 1/2 cups hot tap water, place in oven.

in microwave safe 2 cup liquid measuring cup, heat creams in microwave on medium(50% power) 5 minutes. remove from microwave, stir in vanilla.

meanwhile, in a 4 cup liquid measuring cup( to make pouring easier later) or bowl, whisk egg yolks and granulated sugar until well blended. slowly whisk in warm cream until combined; with spoon, skim off foam.

partially pull out oven rack with baking pan. place six 4 oz ramekins in water in pan in oven. pour cream mixture into ramekins. (mixture should come almost to tops of ramekins for successful broiling later) carefully push in rack and bake custards 30 minutes or until set but centers jiggle slightly. remove ramekins from water and place on wire rack, cool 30 minutes. cover and refrigerate until custards are well chilled, at least 4 hours or overnight.

up to 1 hour before serving, preheat broiler. place brown sugar in coarse sieve; with spoon, press sugar through sieve to evenly cover tops of chilled custards. place ramekins in jelly-roll pan for easier handling. with broiler rack at closest position to source of heat, broil custards 2-3 minutes or just until brown sugar melts. refrigerate immediately 1 hour to cool custards and allow sugar to form a crust.