- 6 egg yolks
- 6 T sugar, divided
- 1/2 t vanilla
- 2 1/2 c heavy cream
Preheat oven to 375°
Pour cream into a saucepan and stir over low heat until it almost comes to boil.
While cream is heating, beat egg yolks, 4 T sugar and vanilla in a mixing bowl until thick and creamy.
Remove cream from heat and slowly combine with egg mixture, whisking briskly.
Skim off the foam with a strainer and discard.
Pour the hot mixture into individual ramekins and place in a baking pan with at least 2″ tall sides. Place the pan with the ramekins in it in the oven, then pour hot water in the dish so the water comes halfway up the sides of the ramekins.
Bake 15-30 minutes. They’re done when the brûlée displays a gelatin-like jiggle in the center when shaken.
Remove from oven and cool brûlée in the water bath for 15 minutes, then remove. Chill overnight.
Just before serving, sprinkle the tops with sugar and shake off the excess. Place under broiler til caramelized or use a propane torch to burn the tops. Serve immediately.