Creme Brulee

Directions

1. 1
   Scald cream in small saucepan over medium-low heat; remove from heat.
2. 2
   Whisk yolks in top of double-boiler; stir in granulated sugar and vanilla.
3. 3
   Stir in scalded cream gradually.
4. 4
   When thoroughly blended, cook, stirring constantly, over very hot (not boiling) water, until mixture coats back of metal spoon, about 20 minutes.
5. 5
   Strain custard through fine mesh sieve into eight 3-ounce custard cups, dividing evenly.
6. 6
   Freeze several hours or overnight.
7. 7
   Heat broiler.
8. 8
   Just before serving, put brown sugar in fine mesh sieve and sieve over top of custard cups, stirring with a spoon to force sugar through holes.
9. 9
   Arrange cups on baking sheet; broil, about 3 inches from heat source, just until tops are glazed, 1-2 minutes.
10. 10
    Custards will be hot and soft on top and cold and firm on bottom (ideally).
11. 11
    Serve immediately.