Creme Brulee

1. 1

   Heat cream in heavy saucepan just until bubbles form around the edge of pan.

2. 2

   In double boiler top, with electric mixer, beat yolks with granulated sugar until thick and light yellow. Gradually stir in cream.

3. 3

   Place over hot, not boiling, water. Cook, stirring constantly, until it coats a metal spoon, about 15 minutes. Add the vanilla.

4. 4

   Strain custard into a 1-quart shallow baking dish.

5. 5

   Refrigerate 8

6. 6

   hours or overnight.

No additional tips available.