- 2 c. whipping cream
- 8 egg yolks
- 1/2 c. sugar or maple syrup
- 3/4 t. vanilla
Heat whipping cream almost to a simmer.
In medium bowl, stir egg yolks and sugar with a wooden spoon just until blended.
Gradually stir in the cream.
Strain through a fine mesh sieve into a bowl.
Stir in vanilla.
Pour into 6-8 4oz. or 6oz. custard cups or ramekins and place in a water bath.
Set in oven and set oven temp to 250.
Bake until set, but quivery in center 1 - 1 ½ hours.
Remove and let cool to room temperature
Cover with plastic wrap and refrigerate at least 8 hours - 2 days.
Shortly before serving blot and carmelize the top with sugar and a blow torch or oven broiler (optional). There are also other ways to "carmelize" the top, or eat plain which is still delicious though it no longer earns the title "brûlée."