Creme Brulee with Half & Half

8 large egg yolks
half cup granulated sugar
2 cups half and half
1 tsp vanilla extract
6 tsp granulated sugar

Separate eggs, save white for an omelet in the morning. Mix half cup sugar with the yolk in a large 4 or 8 cup glass measuring cup. Heat half and half in a sauce pan over medium heat. Bring just to scald (bubbles around the edge of the pan with slight steam). Temper egg mixture by slowly pouring the half and half in a steady stream while constantly whisking the egg mixture. Add vanilla and mix well. Strain through a sieve to ensure you don't have any scrambled eggs in the custard mixture. Divide into six ramekins. Bake in a water bath at 250 for 60 to 90 minutes until edges and top are set, but the custard still giggles. Cool in the fridge for 2-24 hours. Just before serving, sprinkle each ramekin with 1 tsp of sugar and torch the tops to make a candy crust.

Serving Size: Makes (6) servings

Number of Servings: 6

Recipe submitted by SparkPeople user CLYNNTHOMAS.