Classic Crème Brûlée

Serves 10

Note: Crème brûlée may be stored, tightly covered, for several days in the refrigerator. Be sure to torch or broil it just before serving.

Ingredients:

• 2 teaspoons vanilla extract
• 1 ½ cups heavy cream
• 1 ½ cups half-and-half
• 8 large egg yolks
• 2/3 cup sugar
• ½ cup sugar for topping

Directions:

Preheat the oven to 300 degrees. In a heavy-bottomed, three-quart saucepan, heat the vanilla with the cream and half-and-half over medium heat until tiny bubbles start to form at the edges of the pan. Remove pan from heat. In a two-quart mixing bowl, beat the yolks with the two- thirds cup of sugar until blended, about 1 minute. Stir about one-half cup of the cream mixture into the egg mixture and stir well. Add remaining cream mixture to the yolk mixture and stir until combined.

Pour the mixture into 10 broiler-proof ramekins. (Or pour the mixture into a two-and-a-half quart shallow, broiler-proof casserole dish.) Place the ramekins (or casserole dish) into a roasting pan that can hold them all. Pour boiling water into the roasting pan until it comes halfway up the sides of the ramekins or dish. Place roasting pan in oven. Bake ramekins for 35 to 45 minutes, or until set. (The casserole will take about 10 minutes longer). The mixture should be slightly soft in the center when done.

Remove roasting pan from the oven and place ramekins on a wire rack. Once they have cooled slightly, cover and refrigerate. Shortly before you are ready to serve, preheat the broiler. Sprinkle the half cup of sugar evenly over the ramekins. Make sure the sugar completely covers the custard. Place ramekins on baking sheet and place under broiler, as close to the heat source as possible. Broil the crème brûlée for 30 to 60 seconds, until the sugar melts and caramelizes. Or, if you have a small kitchen blow torch, use it to caramelize the tops of the crème brûlée. Hold the torch at an angle (the flame should scarcely touch the surface) to brown the sugar. Serve immediately, or allow to cool for about one half hour before serving.

Audrey