CRÈME BRULEE

Egg yolks

Cups whipping cream

Cup granulated sugar

Teaspoon vanilla

Boiling water

Teaspoons granulated sugar

Heat oven to 250 degrees and place the ceramic ramekins in a pan. Take a small bowl and beat the eggs with yolks with a brisk. Keep stirring the whipping cream along with granulated sugar and the vanilla. Now add the egg yolks until they get fully blended and pour the mixture into the ramekins.

Place the pan along with ramekins in oven. Add boiling water into the pan and let covers the two-thirds of the height of the ramekins. Bake it for 30-40 minutes. Take out the ramekins ad cool it to room temperature for about 2 hour.

Cover tightly with the plastic and let it chilled.

Uncover ramekins, blot the liquid from top of custards with paper towel. Sprinkle 2 teaspoons granulated sugar over the custard, caramelize sugar on each custard by heating.