Creme Brulee - Marilyn's Creme Brulee

• 3 eggs
• 1 cup (225 ml) sugar
• 3/4 cup (175 ml) heavy cream
• 2 tsp (10 ml). vanilla
• 1/2 cup (125 ml) caramel topping
• 8 tbsp (125 ml). brown sugar

1. Preheat oven to 350 degrees (175 C.).
2. In a medium bowl, combine eggs and sugar; mix well.
3. In a heavy 1-quart saucepan, heat cream until almost boiling.
4. Stir in vanilla.
5. Slowly pour cream mixture into egg mixture, stirring constantly.
6. Drizzle 1 tbsp (15 ml).
7. of caramel in each of 8 ramekins or 6 oz (168 grm).
8. custard cups.
9. Pour egg and cream mixture over caramel topping.
10. Place ramekins/cups in a 13x9x2 inch pan on oven rack.
11. Pour very hot water around the cups in pan, to one inch deep.
12. Bake 1 hour or until knife inserted halfway between center and edge comes out clean.
13. Remove ramekins from water bath.
14. Immediately chill in refrigerator for at least 3 hours.
15. Preheat broiler.
16. Sprinkle 1 tbsp (15 ml).
17. brown sugar over each ramekin.
18. Broil 3 inches from heat for 15 seconds or until sugar begins to bubble.
19. Chill until serving time.

eggs, sugar, heavy cream, vanilla, caramel topping, brown sugar

Taken from online-cookbook.com/goto/cook/rpage/001341 (may not work)