Crème Brulee

Crème Brulee by Merlene Betteridge

1 pint whipping cream
½ cup sugar
sugar for topping
4 egg yolks
1 TBS vanilla

Preheat oven to 350. Heat cream over low heat until bubbles form around the edge of pan. Beat egg yolks and sugar until thick, about 3 minutes. Gradually beat cream into egg mixture. Stir in vanilla and pour unto 6 or 8 custard cups. Place cups in baking pan with ½ inch of hot water on bottom. Cover with foil and bake about 30 minutes. Remove cups from water and chill. Sprinkle with 1-2 tsp sugar. Place under broiler on top rack until topping in medium brown. Watch closely – chill and serve.