Crème Brûlée

Directions

1. 1
   Preheat oven to 325°F. Place 6 shallow ramekins in a baking dish.
2. 2
   Bring heavy cream, milk and vanilla just to a boil. Remove from heat. Whisk together eggs, yolks and granulated sugar then gradually whisk hot liquid into eggs. Place over a double boiler and cook, stirring, for 8-10 mins, until mixture thickens slightly and coats the back of a spoon. Distribute between ramekins.
3. 3
   Add enough boiling water to baking dish to come halfway up sides of ramekins. Bake for 20-25 mins, until custards are just set. Remove from water bath and let cool to room temperature. Cover and chill for 3 hours, or overnight.
4. 4
   To serve, preheat broiler. Place custards in a shallow baking dish filled with ice cubes and a little water. Sprinkle each custard evenly with brown sugar. Broil for 1-2 mins, until sugar has caramelized. Let cool slightly then serve.