Classic Crème Brulee

8 egg yolks
1/3 cup sugar, plus ¼ cup for the brulee topping
2 cups heavy cream
1 tsp pure vanilla extract

Preheat oven to 300⁰.

In large bowl, combine egg yolks and 1/3 cup sugar, whisk together until the sugar has dissolved and the mixture is thick and pale yellow. Add cream and vanilla, and continue to whisk until well blended, strain into a large bowl, skimming off any foam or bubbles.

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

When ready to serve, sprinkle 2 tsp sugar over each custard. For best results, use a small hand torch to melt the sugar. If you don not have a torch, place ramekins under the broiler until sugar melts. Re-chill custards a few minutes before serving.

Serves 6