Creme Brulee

1 pint Heavy Cream - 4 tbsp Brown Sugar - 4 Egg Yoke - 1 tbsp Vanilla

Mix Cream and sugar in bowl then add egg yokes & vanilla, whisk until mixed well. Place ingredients into 4 ramekins and place ramekins onto a cake pan with high sides. Add water around the ramekins till it reaches the half way mark and place into a preheated oven set at 350ºF (175ºC) for 40 minutes.
Remove custard from oven and let sit in fridge overnight (4 hours minimum). Sprinkle brown sugar over chilled custard when set and caramelize using chef’s blow torch (or broil in oven for a couple of minutes). Serve immediately.