Crème Brûlée

• 1 1/4 cups heavy cream
• 2/3 cup milk
• 1 tsp vanilla bean extract
• 2 None eggs + 4 yolks
• 1/4 cup granulated sugar
• 1/2 tbsp brown sugar

1. Preheat oven to 325u0b0F. Place 6 shallow ramekins in a baking dish.
2. Bring heavy cream, milk and vanilla just to a boil. Remove from heat. Whisk together eggs, yolks and granulated sugar then gradually whisk hot liquid into eggs. Place over a double boiler and cook, stirring, for 8-10 mins, until mixture thickens slightly and coats the back of a spoon. Distribute between ramekins.
3. Add enough boiling water to baking dish to come halfway up sides of ramekins. Bake for 20-25 mins, until custards are just set. Remove from water bath and let cool to room temperature. Cover and chill for 3 hours, or overnight.
4. To serve, preheat broiler. Place custards in a shallow baking dish filled with ice cubes and a little water. Sprinkle each custard evenly with brown sugar. Broil for 1-2 mins, until sugar has caramelized. Let cool slightly then serve.

heavy cream, milk, vanilla bean, eggs , granulated sugar, brown sugar

Taken from recipes-plus.com/api/v2.0/recipes/25874 (may not work)