10 egg yolks
1 c. granulated sugar
4 c. heavy cream
1 oz. REAL vanilla
Beat eggs yolks with the sugar until the sugar starts to dissolve. I kept beating it to make sure it was dissolved. And because I was bored.
Heat the 4 cups heavy cream and vanilla in a non-reactive pan. What, you ask, is a non-reactive pan? I can tell you this - it's not any of my vintage club aluminum. sigh.
"When a recipe calls for a non-reactive cookware, use clay, enamel, glass, plastic, or stainless steel." Quote ripped from the headlines of What's Cooking America. I used a big teflon wok. I figured the little dark pieces in the creme brulee could be mistaken for vanilla bean, which as we all know I didn't use.
Okay, back to the heating. The recipe says to heat until bubbles form at the edges. For some reason I never could get any bubbles, but using my incredible food intuition, I just said it was ready when I felt like it.
I then added the hot mixture to the egg mixture, VERY slowly and VERY carefully, so I wouldn't end up with scrambled creme brulee. I just used a wisk and a spouted measuring cup, and wisked, wisked, wisked!!
I will warn you - this makes a butt load of creme brulee. There are recipes for smaller quantities here and here, but I really like the stuff, so I made a lot of it. And I had a lot of eggs.
Where were we? Oh, yes, wisking. I placed ramikins in a baking dish, and then filled them up. I poured hot water all around the ramikins in the baking dish, about 1/2" of water. It's called a bain marie. Then I just stuck them in the oven at 350 degrees for 40 minutes. I let them cool down, then stuck them in the fridge overnight. I torched their little selves when I was ready to eat them. Yay for creme brulee!