Instructions

1. Heat whipping cream almost to a simmer.

2. In medium bowl, stir egg yolks and sugar with a wooden spoon just until blended.

3. Gradually stir in the cream.

4. Strain through a fine mesh sieve into a bowl.

5. Stir in vanilla.

6. Pour into 6-8 4oz. or 6oz. custard cups or ramekins and place in a water bath.

7. Set in oven and set oven temp to 250.

8. Bake until set, but quivery in center 1 - 1 ½ hours.

9. Remove and let cool to room temperature

10. Cover with plastic wrap and refrigerate at least 8 hours - 2 days.

11. 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."