Ingredients:
•6 egg yolks
•8 tablespoons white sugar, divided
•½ teaspoon vanilla
•2 ½ cups heavy cream
Method:
Preheat oven to 300 degrees F.
Beat egg yolks, 4 tablespoons white sugar and vanilla extract in a mixing bowl until thick and creamy.
Pour cream into a saucepan and stir over low heat until it almost comes to boil. Remove the cream from heat immediately. Stir a small amount of hot cream into the egg yolk mixture to temper; beat until combined. Once tempered add rest of cream and combine.
Pour into ramekins and place ramekins on baking sheet. Place pan in oven and pour water into baking sheet, about ½ full, to create a water bath for the crème brulee.
Bake in preheated oven for 30-45 minutes. Remove from oven and cool to room temperature. Refrigerate for at least 1 hour or overnight.
Preheat oven to broil, or use a crème brulee torch to brown tops.
Sift remaining sugar evenly over custard. Place dish under broiler until sugar melts, about 2 minutes. Watch carefully so as not to burn. Or use torch to brown sugar.
Remove from heat and allow to cool.