Creme Brulee

1 C Heavy Ceream
2 T Sugar, and
1/3 C Sugar
2 X-large or Jumbo egg yolks
1/2 t vanilla extract

Preheat oven to 300 and prepare boiling water.

In a saucepan over medium heat, combine cream and 2 T sugar. Cook, stirring occasionally, until small bubbles appear around edges of pan (5-6 minutes.) Set aside.

In a bowl, beat egg yolks and vanilla until smooth and light. Pour hot cream mixture into egg yolk mixture (by tempering - very little at a time to prevent the eggs from scrambling!) Beat CONTINUOUSLY until well blended. Strain mixture through a fine sieve into a bowl. Divide mixture between 4- 4oz ramekins.

Arrange ramekins in a baking pan and place on middle rack of preheated oven. Fill pan with boiling water to halfway up the sides of the ramekins. Cover pan loosely with aluminum foil. Bake until custard is just set, about 25 minutes. Chill 2-3 hours.

Sprinkle remaining sugar evenly on top of the cooled custards. Move kitchen torch continuously over the surface of the ramekins in a circular motion until sugar melts and becomes golden brown and bubbly. Serve immediately.