Creame Brulee

By OLLY

Ingredients

• 8 egg yolks
• 1/3 c garnulated sugar
• 2 c heavy cream
• 1 teas vanilla
• 1/4 c white sugar for carmelized top

Preparation

Step 1

300
Whisk together eggs yolks and sugar until sugar has dissolved and the mixture is thick and pale yello. Add cream and vanilla and continue to whisk until combined. Strain into large bowl, skimming off any foam or bubbles.

Divide mixture among 6 ramekins or custard cups. Place in a water bath and bake until set around the edges, but still loose in the center, about 40-50 minutes. Remove from oven and leave cups in water until cooled.
Remove cups from water and chill for at least 2 hours.

When ready to serve, sprinkle 2 teas of sugar over each custard. Use a hand-held torch to melt sugar.