2 c heavy cream
8 large egg yolks
1/2 c sugar
1/2 tsp vanilla extract
Pour sugar into the egg yolks and beat until smooth. Heat the heavy cream until almost simmering then remove from heat. Add about 1/4 cup of heavy cream to the egg yolks one tablespoon at a time while stirring vigorously. This will temper the eggs so they don't curdle.
Now combine the eggs and the rest of the cream and stir until smooth. Add the vanilla extract.
Pour the mixture into six to eight ramekins depending on the size. Makes a little more than eight 4 ounce creme brulees.
Place the ramekins in a baking pan. Pour boiling water into the pan around the dishes not getting water into the custard. Put enough water in to cover the ramekins up halfway.
Place in preheated oven at 350 and bake for about 20 - 30 minutes. After the first 20 minutes, check every 6 minutes by gently shaking pan to see if edges are firm and center is still slightly soft. The smaller ramekins will bake faster. It may take up to an hour if you have larger ramekins.
Remove from oven and let cool to room temperature. They will continue to cook as they cool, so leaving the centers just slightly jiggly is good.
Once cooled, sprinkle each custard with 1 Tbs of sugar and broil or torch until golden brown.