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Creme Brulee

2 cups heavy cream
5 egg yolks
1/2 cup sugar
1 tblspoon vanilla extract
1/2 cup or so of light brown sugar

Preheat oven to 275 degrees. Whisk the cream, egg yolks, sugar,
and vanilla extract together in a bowl. Pour this mixture into
ramekins. 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.
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
put them under the broiler for a minute or so. The point is, you
need to caramelize (melt and let harden) the sugar.


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