Créme Brûlée

• 6 whole Egg Yolks
• 3 cups Whole Milk Or Heavy Cream
• 1/2 cups Vanilla Sugar (or Regular)
• 1 teaspoon Vanilla Extract
• Boiling Water, For The Water Bath
• 1/2 cups Additional Sugar For Torching

1. Preheat oven to 350u0b0F.
2. In a large mixing bowl, combine the yolks, milk or cream, vanilla sugar and vanilla extract; whisk to combine. Place ramekins in a large rimmed roasting pan. Pour boiling water into the roasting pan so that it comes about halfway up the outside of the ramekins.
3. Next, use a ladle to divide the cream mixture evenly between each of the ramekins.
4. Bake about 20 minutes or until set.
5. Remove from the oven and allow to cool in the water bath. Once cooled to room temperature, remove the ramekins from the water bath and place in the fridge for at least four hours before serving.
6. Just before serving, evenly sprinkle a couple tablespoons of sugar over the top of each custard. Then using a kitchen torch, evenly torch the sugar until golden brown.
7. Serve immediately.

egg yolks, milk, vanilla sugar, vanilla, boiling water

Taken from tastykitchen.com/recipes/desserts/crc3a9me-brc3bblc3a9e/ (may not work)