Creme Brulee

8 egg yolks
1/3 c. sugar
2 c. heavy cream
1 tsp pure vanilla extract
1/4 c. sugar for caramelized tops

Preheat oven to 300 degrees. In a large bowl whisk egg yolks until pale yellow; add sugar and whisk until sugar has dissolved. Add heavy cream and vanilla; continue to whisk until well blended. Strain into a large bowl, skimming off any bubbles.

Divide mixture into 6 ramekins and place in a warm water bath. Bake for 40 to 50 minutes. Remove cups from water bath; chill at least 2 hours.

Sprinkle 2 teaspoons of sugar over each custard. Use a hand-held torch or place under broiler until sugar melts. Re-chill custards for a few minutes before serving.

(Steve's notes: The secret to really great creme Brulee is to use the best ingredients - the freshest eggs, the freshest organic cream, and real vanilla extract. There aren't many ingredients, so they'd better be great.)