Crème Brûlée (serves eight)

Preheat oven to 250?F (120?C)
8 large (135 g) egg yolks	mix	temper and mix	strain	mix	bake 250?F (120?C) 1 hr. in water bath	refrigerate 8 hours	caramelize
1/2 cup (100 g) sugar
2 cups (475 mL) heavy cream	heat until almost simmering
1/2 tsp. (2.5 mL) vanilla extract
1 tsp. (4 g) turbinado sugar

Copyright Michael Chu 2004