<p>Vanilla Crème Brûlée</p> <ul> <li>500 mL heavy cream</li> <li>½ cup white sugar</li> <li>2 teaspoons vanilla extract</li> <li>8 egg yolks</li> </ul> <p dir="LTR" align="LEFT"> </p> <p dir="LTR" align="LEFT">In heavy saucepot, scald cream and vanilla.</p> <p dir="LTR" align="LEFT">Mix eggs and sugar together in a steel bowl over a double boiler until they begin to 'shine".</p> <p dir="LTR" align="LEFT">Slowly temper hot cream into egg mixture, then return bowl to double boiler and cook 4 minutes while stirring.</p> <p dir="LTR" align="LEFT">Pour batter into ten 4oz ramekins and bake uncovered in a water bath at 325F for 16-20 mins until the edges are firm and the centre jiggles slightly.</p> <p>Remove from water bath and allow to cool in fridge 2 hours before serving. Top with raw sugar immediately before service and use a torch to melt sugar into a crisp crust.</p> <p> </p>