Creme Brulee

Directions

1. 1
   Heat cream in a heavy 1 quart saucepan over medium heat until tiny bubbles form around the edge of the pan.
2. 2
   Blend yolks with sugar in a 2 quart saucepan with a wire whisk; slowly stir in cream.
3. 3
   Cook the mixture, over medium low heat, stirring constantly, until it just coats the back of a metal spoon about 15 minutes - do NOT boil; stir in vanilla.
4. 4
   Divide mixture among 10 ramekins or ovenproof custard dishes; refrigerate until well chilled, about 6 hours.
5. 5
   To serve, sprinkle brown sugar over top of the custard & broil for 3 to 4 minutes or until sugar melts; serve in the centre of a small plate, surrounded by fruit.