Clasic Creme Brulee

8 egg yokes
1/3 c. granulated sugar
2 c. heavy cream
1 tsp. pure bourbon vanilla
1/4 c. granulated white sugar

Preheat oven to 300 degrees. In a large bowl, whisk together egg yokes and sugar until the sugar has dissolved and the mixture is thick and pale yellow. Add cream and vanilla, and continue to whisk until well blended. Strain into large bowl, skimming off any foam or bubbles.

Divide mixture among 6 ramekins. Place in a 13×9 inch pan filled with enough water that the ramekins are emerged halfway in the water. Bake until set around the edges, but loose in the center…about 50 minutes to an hour. Longer for larger ramekins. Remove from the oven and leave in the 13×9 with water until cool. Chill for 4 hours or up to 2 days.

Just before serving, sprinkle about 2 tsp. of sugar over each. To caramelize the sugar, use a small hand held torch until sugar is melted and golden brown ( take your time). Serve.

NOTE: If you do not have a hand held torch; you can broil them. Place the custards on baking sheet, no more than 5 inches away from heat. Turn if needed. WATCH CLOSELY!