Crème Brulee

• 16 egg yolks
• 1 cup granulated sugar
• 1/4 cup vanilla extract
• 1 quart heavy cream
• 1 pint half-and-half

Beat egg yolks with an electric mixer (use the high setting) for 1 minute. Next, add the sugar and vanilla and beat for another minute on high.

Turn the setting on the mixer to low. Add the cream and the half-and-half and mix for about three minutes.

Pour mixture into a large glass bowl and set aside for one hour.

Skim foam from top of batter and then pour batter into individual 12-ounce baking dishes. Place dishes in a preheated water bath and bake for 50 minutes in 350 degree oven. Turn off oven after 50 minutes, but let the brulee sit in the oven for an additional hour.

To serve: Top brulee with a thin layer of brown sugar and brown under a broiler until it is well caramelized. Be careful not to burn it.