Cookbook

Add cream to large saucepan and set over medium-high heat. Cook until it is steamy. Remove from heat.

In a large bowl beat 1/2 cup sugar and the eggs yolks together until thick and pale yellow. Add cream to egg mixture slowly in a thin drizzle while beating with a whisk. Add vanilla. Pour custard into individual ramekins and place these dishes in a bain-marie with enough warm water to come halfway up the sides of the ramekins.

20' - 300 F.

Gently shake a ramekin to make sure the creme brulee is almost set and still a bit jiggly in the middle.

Remove from oven. Take ramekins from water to cool for 10' on the counter. Cover each with plastic wrap and refrigerate for at least 1h. When ready to serve, move the oven rack closest to the heat source and preheat the broiler. Sprinkle granlated sugar over tops of custard, place ramekins on a baking sheet and broil, watching closely and rotating ramekins to prevent burning and uneven browning.

Journal.