Classic Creme Brulée 2 cups heavy cream 4 egg yolks ¼ cup sugar 1 tsp. Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract, or Tahitian Pure Vanilla Extract 8 tsp. fine raw sugar or granulated sugar for caramelizing Preheat oven to 300° F and have a pot of hot water ready. In a saucepan over medium heat, combine cream and ¼ cup sugar; cook, stirring, until steam rises, 4-5 minutes. In a bowl, beat egg yolks and vanilla until blended. Gradually pour hot cream into yolks, stirring constantly. Strain mixture through a fine-mesh sieve set over a bowl, divide among four 7-oz ramekins. Line a 3" deep baking pan with a clean kitchen towel, place ramekins in pan, and add hot water to fill pan halfway up the side of the ramekins. Cover loosely with foil. Bake until set, 30-35 minutes, until the centers of the custards shake gently when the pan is shifted. Remove the pan from the oven and allow the ramekins to cool slightly. Remove the ramekins from the pan, cool to room temperature, then chill thoroughly 3 hours or overnight. Just before serving, sprinkle the custards with 2 tsp. sugar and caramelize the topping with a kitchen torch, or place the ramekins under a broiler, 2-3 inches from the heat source for 3-4 minutes. Watch carefully. (Adapted from a recipe by Williams-Sonoma® .

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