Crème Brule'
2 C. Heavy whipping cream
1 C. Half & Half
1 T. vanilla extract
(Can use 1 vanilla bean instead of the extract. Place it with the cream when heating. Use a strainer when pouring cream into pan, to catch the bean.)
6 Large egg yolks
3/4 C. Sugar
Preheat oven to 300 degrees.
Combine cream & half & half, bring just to a boil over medium heat. cover and let stand for 15 minutes.
Whisk eggs & 1/2 cup sugar until light.
Gradually add 1/2 cup of warm cream.
Gradually add the remaining cream and whisk until smooth.
Add vanilla extract.
Pour into a 1 quart dish. Put dish in a large roasting pan.
Pour boiling water to 1/2 way up the side of the dish.
Bake 25-30 minutes till just set in the center. DO NOT OVER BAKE.
Remove from oven, let stand in water 10 minutes. Carefully put on rack and cool completely. cover and refrigerate 3 hours or overnight.
Preheat broiler, sprinkler remainder of sugar on custard.
Place dish in roasting pan, pour ice water 1/2 way up the dish.
Broil 3" from heat 2-3 minutes. Cool in ice water 5 minutes.
For BAILEY'S IRISH CREAM BRULE':
Reduce half & half to 1/2 C.
Add 1/2 C. Bailey's