Creme Brulee

2 cups heavy cream

4 egg yolks

1/4 cup white sugar

1 teaspoon vanilla extract

About a quarter cup of Raw sugar or Turbinado sugar for the topping.

Blow torch or kitchen torch

Preheat oven to 300º and have a pot of boiling water ready for the water bath.

In a saucepan over medium heat, combine cream and the 1/4 cup white sugar; cook, stirring, until steam rises, 4-5 minutes.

In a bowl, beat yolks and vanilla until blended. Gradually pour hot cream into yolks, stirring constantly. Strain mixture; divide among four 7-oz. ramekins.

Line a 3” deep baking pan with a kitchen towel, place ramekins in pan, and add boiling water to fill pan halfway up sides of ramekins; cover loosely with foil. Bake until set, 30-35 minutes.

Cool to room temperature, then refrigerate 2-3 hours. Sprinkle 2 teaspoons of the raw/Turbinado sugar over the surface of each cup. With a kitchen torch, move flame continuously in small circles around

surface until sugar melts and lightly browns. Serves 4.