CLASSIC CREME BRULEE

(RECIPE POSTED BY DARLENE FALLS)

Preheat oven to 300 degrees F

1/2 cup granulated sugar
8 egg yolks

 In a large bowl whisk together egg yolks and sugar until the sugar has dissolved and th mixture is a thick pale yellow. Add

 2 cups heavy cream
1 tsp pure vanilla extract

and continue to whisk until well blended. Strain into a large bowl and skim the surface of any foam or bubbles.
Divide among 6 ramekins.
Place ramekins in a bain marie (large pan filled with 1-2 " of hot water) and bake until set around the edges but still loose in the center, about 50 to 60 minutes.
Remove from oven and leave in the bain marie until cooled.
Remove cups from the pan and discard water.
Chill ramekins for at least 2 hours or up to 2 days.
When ready to serve, sprinkle about 2 tsps of sugar over each custard . Using a small hand held torch melt the sugar. If you don't have a torch, place under broiler until sugar melts.
Re-chill custards for a few minutes before serving.