Crème Brûlée

• 4 eggs yolks and 1 whole egg
• 1/2 cup sugar
• 2 cups heavy cream
• 1 tspn Vanilla or 1 vanilla bean
• Brown sugar and a blow torch.

1. Heat the heavy cream (with vanilla bean, split and scraped if using) to just below boil, with sugar.
2. Make sure sugar is completely melted
3. Whisk yolks and egg until light in color, slightly foamy
4. Keep whisking while pouring in cream
5. Whisk in vanilla extract, if using
6. Pour into shallow, ovenproof ramekins
7. Bake in bain marie (in pan with hot water) in 325 oven (this is the MAX. temp n of oven is not consistent temperature, use 300 degrees) until set, probably 15 minutes or so, depends on oven temperature and water temp.
8. Refrigerate until chilled
9. Right before serving, sprinkle a layer of light brown sugar on them and caramelize with blow torch.

eggs yolks, sugar, heavy cream, vanilla, brown sugar

Taken from www.epicurious.com/recipes/member/views/creme-brulee-1252033 (may not work)