4 cups of Heavy Cream
1 tsp of Vanilla
1/2 cups of Sugar
6 egg large egg yolks
*brown sugar for topping of Creme Brulee
Pre-heat oven to 300°.
Bring cream and vanilla to a simmer on the stove. Remove from stove and let cool for 10 minutes. Beat egg yolks and sugar until creamy and light yellow. When cream has cooled slowly beat it into the egg mixture. Place mixture into ramekins that are sitting in a baking dish with a dish towel in it. Fill baking dish half way up the ramekins with the boiling water. Place in the oven for 30-40 minutes or until creme brulee jiggles only a little and appears mostly firm. Remove from oven and place in fridge for a couple hours to cool.
When ready to serve top with thin layer of sugar and brown with a cooking torch (or in the broiler) to create a hard glass like top on the custard