EASY CREME BRULEE

Courtesy of Miss Gracie and Her "H" Man

4 C heavy cream

1 teaspoon NIELSEN-MASSEY MADAGASCAR BOURBON vanilla

1/2 C sugar

6 egg yolks

6 T QUAI SUD SUCRE VANILLE



Preheat oven to 300 degrees. In medium sauce pan, heat cream and vanilla to a simmer. Remove pan from heat and allow to cool for 10 minutes. In a bowl, whisk together sugar and egg yolks until pale yellow in color. Whisk cooled cream mixture into egg mixture. Pour into 6 ramekins.

Place ramekins in a large baking dish lined with a towel. Pour boiling water into baking dish so that it comes half way up the ramekins. Bake for 30 minutes or until custard is firm. Chill for at least one hour. Custard will firm up more as it chills.

When ready to serve, sprinkle tops of each brulee with 1 T QUAI SUD SUCRE VANILLE. Carmelize with our kitchen torch until sugar is melted and bubbly. Serves 6.