Crème Brulee

• 8 egg yolks
• 1/3 c. granulated white sugar
• 2 c. heavy cream
• 1 t. pure vanilla extract
• ¼ c. granulated white sugar (for caramelizing the tops)

Preheat oven to 300 degrees. In mixer, whisk together egg yolks and sugar, until sugar has dissolved and mixture is thick and pale yellow. Add cream and vanilla; continue to beat until well blended. Strain off any foam or bubbles.

Divide mixture among 6 ramekins. Place a paper towel at the bottom of a cake pan. Put in ramekins. Fill with warm water from a teapot. Bake 40-50 minutes. Beware of the hot water and removed from oven. Let stand until cooled. Remove cups and chill 2 hours to 2 days.

When ready to serve, sprinkle 2 teaspoons of sugar over each ramekin. For best results, use a handheld torch to melt sugar. Do it at the table for an added flare. Literally!