# Crème Brulee
Source: [allrecipies.com](http://allrecipies.com/)
Modified by: ChefPeon, Michael D'Attilo
6 Egg Yolks
4 Tbsp White Sugar
1/2 Tsp Vanilla Extract
2 1/2 Cups Heavy Cream
Preheat oven to 300F.
Beat egg yolks, sugar, and vanilla together in a mixing bowl, until think and creamy.
Meanwhile, pour cream into a saucepan and stir over low heat until it almost comes to a boil, and then remove from heat immediately.
Slowly pour a small portion of the heated cream into the egg yolks, whisking briskly. Add more cream until about 1/3 of it has been poured in, then return the egg/cream mixture to the pot whisk vigorously. Skim the resulting foam off of the top of the custard with a wire strainer, and discard.
Pour the custard into a shallow casserole dish and bake for 20-30 minutes; when it is done, it should jiggle like firm jello when the dish is shaken. Remove the custard from the oven and let it cool, either in a water bath or refrigerator, for at least 15 minutes or overnight.
Just prior to serving, sprinkle the top of the custard with a liberal amount of granulated sugar. Broil on high for 1-2 minutes, until the sugar caramelizes. Serve immediately, while the sugar is still crunchy.