Creme Brulee

• 9 egg yolks
• 3/4 cup superfine sugar, plus
• 6 tablespoons superfine sugar
• 1 quart heavy cream
• 1 teaspoon real vanilla

1. Preheat oven to 325u0b0F.
2. In a large bowl cream together egg yolks and 3/4 cup sugar with a whisk till pale yellow and thick.
3. Pour creme into medium saucepan over low heat.
4. Bring cream to a brief simmer, do not boil and add vanilla.
5. Remove from heat and temper the egg mixture by adding 1/2 cup of cream at a time while continuously whisking to keep eggs from cooking.
6. Keep whisking till all cream is added.
7. divide into six 6-oz ramikins about 3/4 way full.
8. Place ramekins in roasting pan and add water to pan till about 1/2 way up sides of ramikins.
9. Bake till barely set around the edges, 40 minute.
10. If starts to brown place a piece of foil on top.
11. Remove from heat and let cool at room temperature.
12. Transfer ramekins to fridge.
13. Chill for about 2 hours.
14. Sprinkle each w/ 1 tbsp sugar, hold a kitchen torch 2 inches over surface and use just long enough to brown the sugar.
15. Garnish with fruit, raspberry sauce, cookies-- whatever--and serve immediately.

egg yolks, superfine sugar, sugar, heavy cream, vanilla

Taken from www.food.com/recipe/creme-brulee-145133 (may not work)