Creme Brulee by Engineers
8 large egg yolks
1/2 c. sugar
2 cups whipping cream
1/2 tsp. vanilla extract
Beat yolks with sugar
Heat cream until almost simmering.
Add cream tablespoon by tablespoon to egg yolks. When you have added 1/4 c., pour all the yolks into the cream. Add vanilla. Mix well.
Pour into ramekins. Place into a pan filled with boiling water.
Place pan in oven. Cook for about an hour at 250 degrees.
Cool in fridge.
Before serving, sprinkle each ramekin with a tsp. (or more) of Turbinado sugar and melt with a torch. Enjoy!