Creme Brulee

This recipe comes from one of my favorite Cookbooks, Better Homes & Gardens Edition 12.  I haven’t made this one before, but I have yet to dislike a recipe from this cookbook.  I’m making this for our Christmas dessert this year

Here’s what you’ll need:
2 cups half and half
5 slightly beaten egg yolks
1/3 cup sugar + 1/4 cup sugar, divided
1 tsp vanilla
1/8 tsp salt

• In a small heavy saucepan heat half and half over medium-low hear just until bubby.  Remove from heat; set aside.
• Meanwhile, in a medium bowl combine egg yolks, 1/3 cup sugar, vanilla, and salt.  Beat with a wire whisk or rotary beater just until combined.  Slowly whisk the hot half and half into the egg mixture.
• Place six 3/4 cup souffle dishes or 7 ounce custard cups in a 3 quart baking dish.  Divide custard mixture evenly among the souffle dishes or cups.  Place baking dish on oven rack.  Pour enough boiling water into the baking dish to reach halfway up the sides of the souffle dishes.
• Bake in a 325 degree F oven for 30 to 40 minutes or until a knife inserted near the center of each custard comes out clean.  Remove dishes from water; cool on wire rack.  Cover and chill for at least 1 hour or for up to 8 hours.
• Before serving, let custards stand at room temperature for 20 minutes.  Meanwhile, in an 8 inch heavy skillet heat the 1/4 c sugar over medium-high heat until sugar begins to melt, shaking skillet occasionally to heat sugar evenly.  Do not stir.  Once sugar starts to melt, reduce heat to low; cook about 5 minutes more or until all of the sugar is melted an golden, stirring as needed with a wooden spoon.
• Quickly drizzle caramelized sugar over the custards.  (If the sugar starts to harden in the skillet, return to the heat, stirring until melted.)  Serve custards immediately.

Serves 6