2 cups heavy cream
5 egg yolks
1/2 cup sugar
1 tablespoon vanilla extract
1/2 cup or so of light brown sugar.
Directions to make Creme Brulee (yum):
Preheat oven to 135 (275F) degrees. Whisk the cream, egg yolks, sugar, and vanilla extract together in a bowl. Mix it all up until it gets nice and creamy. Pour this mixture into ramekins (those little ceramic dishes). I got it evenly distributed between 115 200-grams. I suppose you could pour it all into one smallish casserole dish too. Place the ramekins in a baking pan Fill the baking pan with hot water, about halfway up the sides of the ramekins. Place the pan with the ramekins in the oven for 45 minutes to an hour or so. After 45 minutes or so check them every ten minutes. You'll know they're done when you can stick a knife in one and it comes out clean. Remove the ramekins from the baking pan, set them on the counter, and let them cool for 15 minutes or so.
Then put them in the refrigerator and let them chill overnight.
Sprinkle a thin layer of the light brown sugar on the top of each. Make sure it's a THIN layer, but also make sure it completely covers the custard. Now torch it! Or, if you don't have a torch, you can supposedly put them under the broiler for a minute or so. I haven't tried this. The point is, you need to caramelize (melt and let harden) the sugar.
This recipe for Creme Brulee serves/makes 4 mini's, or 2 trucks
