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Creme brûlée
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| 2 cups | heavy cream, scalded |
| 4 | egg yolks |
| 2 tbsp. | sugar |
| 2 tbsp. | Spice Islands Pure Vanilla Extract |
| 3 tbsp. plus 1 tsp. | brown sugar |
Scald cream using a double broiler, if available. Whisk eggs, sugar and Spice Islands vanilla together in a separate bowl. Temper the eggs by mixing 2 tbsp of hot cream into the yolk mixture. Stir the tempered yolks into the cream. Strain cream and evenly divide the mixture btwn 5 porcelain ramekins. Place ramekins in a 1-in water bath.
Bake for 45 to 50 mins at 325. Remove ramekins from water bath and cool on wire rack 10 mins. Refrigerate a min of one hour. Just before serving, sprinkle 2 tsps brown sugar evenly over each ramekin. Broil ramekins for 2-5 minutes until sugar is melted. Serve immediately.
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