Name: Creme Brulee
Ingredients: 1 cup sugar; 10 large egg yolks; 1 teaspoon vanilla; 1 quart heavy cream

Creme Brulee

Servings: 10

Author: Carolyn Chapman

Preheat oven to 350 degrees.
Pour sugar into large mixing bowl, add egg yolks.
Stir to blend together. Add vanilla.
Slowly pour cream along side of bowl containing mixture (to prevent air bubbles from forming), while stirring with wooden spoon.
Pour mixture through fine sieve to remove clumps.
Pour mixture into ramekins and set into 9x13 Pyrex dish.
Place Pyrex dish into preheated oven, pour hot tap water into dish.
Bake 45 minutes (check at 30 minutes). If mixture jiggles, it is not ready.
It should be the consistency of Jell-O.
Refrigerate for 2 hours.
To serve, preheat oven to broil (high), top each ramekin evenly with sugar (granulated or brown), place on top rack of oven near burners.
Mixture will quickly begin to bubble and is done when golden brown.
Serve immediately.

Recipe By: Carolyn Chapman
Yield: 10 (8 oz) ramekins

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