Creme Brulee...not grungy at all! Mr. Food
What You'll Need:
2 cups (1 pint) heavy cream
1/2 cup milk
1 cup sugar, divided
6 egg yolks
1 tablespoon vanilla extract
What To Do:
1. In a large saucepan over medium heat, combine heavy cream, milk, 1/2 cup sugar, egg yolks, and vanilla. Cook 30 minutes, stirring frequently. (Be careful not to boil.)
2. Remove from heat and beat 5 to 6 minutes, or until smooth and thick. Divide equally among four 1-cup custard cups. Chill 4 to 6 hours, or until custard is very firm.
3. In a medium skillet over medium heat, melt remaining sugar until golden, then pour over chilled custards; chill 15 to 20 additional minutes, or until sugar hardens. Serve, or keep chilled until ready to serve (See Note).
*Change this up by substituting Amaretto or Bailey's for the vanilla extract!
*These can be topped with melted sugar and chilled up to 2 hours before serving, so, if making these in advance, plan to top with the sugar within 2 hours of serving.