Easy Creme Brulee

By Pshirley

Ingredients

• 2 cups heavy cream
• 5 egg yolks
• 1/2 c sugar
• 1 tablespoon vanilla extract
• 1/2 c or so of light brown sugar

Details

Servings 4

Preparation

Step 1

Preheat oven to 275 degrees. Whisk the cream, egg yolks, sugar, and vanilla extract together in a bowl. Mix it all up until it gets nice and creamy. Pour this mixture into ramekins (those little ceramic dishes). I got it evenly distributed between 4-7 ouncers. Place the ramekins in a baking pan filled with hot water about halfway up the sides of the ramekins. Place the pan with the ramekins in the oven for 45 minutes to an hour or so. After 45 minutes or so check them every ten minutes. You will know they're done when you can stick a knife in one and it comes out clean. Remove the ramekins from the baking pan, set them on the counter, and let them cool for 15-20 minutes. Then put them in the refrigerator and let them chill overnight. When serving, sprinkle a THIN layer of light brown sugar on the top of each (make sure it still covers all of the custard). Now torch it. You can also try to stick them under the broiler for a minute or so (have not tried this though).