Crème Brulee

Crème Brulee
Contributed by: Bridget McFarland

Ingredients
1.5 cup heavy cream
1 cup half and half ( you can use all heavy cream but this helps "lighten" it up)
2 tsp vanilla
8 egg yolks
¼ cup sugar

Directions
Heat oven to 350
Put ramekin dishes into a 9 x 13 baking dish.
Fill the 9 x 13 dish with water so it goes up about halfway up the side of the ramekin dish.
Heat cream over medium heat with vanilla to an almost boil.
Turn heat to low for about 15 mins or so.
Separate the eggs and stir in about ¼ cup of milk to eggs with a wisk
Keep egg moving so you don't end of making scramble eggs :)
Continue until all milk is mixed in.
Pour into ramekin dishes
If the egg mixture is bubblely, use a paper towel/spoon to remove the bubbles
Bake for about 25 mins until custard is set
Cool at least 3-4 hrs
Top with sugar and torch :)