VANILLA CREME BRULEE

DIRECTIONS

Arrange eight 3/4 cup heatproof ramekins or crème brûlée dishes in roasting pan, set aside.

Heat cream over medium heat until steaming. In large bowl, lightly whisk egg yolks with granulated sugar and vanilla until smooth. Whisk in the cream, let bubbles settle. Press out bubbles with rubber spatula against the side of the bowl, divide among ramekins.

Pour enough hot water into roasting pan to come two-thirds of the way up the side of the ramekins. Bake in preheated 325°F oven for about 40 minutes or until custards are set around the edges, but still slightly jiggly in the centre. Transfer custards onto rack to cool. Cover and refrigerate for at least 2 hours. (Make-ahead - Refrigerate for up to 2 days.)

Crackle Topping:

Line baking sheet with foil. Butter a 10-inch circle. Spread and press brown sugar evenly and as thinly as possible over circle. Broil, watching constantly, until the sugar melts, bubbles and starts to darken. Let cool on rack. (Make-head - Store at room temperature for up to 2 days.) To serve, break crackle into rough shards with smaller bits and arrange on each custard.