Crème Brûlée

This is one of Will's favorite desserts. I tried to make it a month or so ago and failed miserably. I thought that I had enough whipping cream to make the full recipe. When I found out I didn't, I had already separated the eggs and I didn't want to waste them. So I thought that a cup of cream might just be enough. Well it wasn't. The creme brulee came out looking like a bowl of egg yolks. And since I didn't just throw half of the egg yolks away and cut the recipe in half, we had 8 bowls of egg yolks. Will ate all but 3 of them. It makes me gag to think about it.
Well I tried again and this time cut the recipe in half. I have decided to document my success.



2 cups heavy whipping cream
1/2 teaspoon Vanilla
8 large egg yolks
1/2 cup of sugar

Separate yolks and combine in a mixing bowl with sugar. (Make sure you have enough cream before you waste your time separating the eggs.) Beat until smooth.

Heat the cream to a simmer then add to the egg mixture 1/4 cup at a time while stirring vigorously. (A kitchen add helps with this step)

Blend in vanilla.

Pour into 8 four ounce ramekins and place in a baking pan

Fill pan with boiling water to the water is 1/2 way up the ramekins

Bake at 250 for 1 hour, then wrap and refrigerate for 8 hours.

Caramelize
Add a tablespoon of sugar to the middle of each ramekin.
If you have a torch, that would be the easy way to do it. I don't, so turn the oven to broil and watch those ramekins like a hawk. They will burn fast. As soon as the top starts to turn a golden brown, take them out. This takes 2-8 min.
Put back in the fridge for 45 min and enjoy.