It seems someone is always looking for a great and easy dessert to serve for company and this is it for sure. I make this often for that reason and because it's one of Paul's favorites.

{{!gwi}}

2 large eggs

4 large egg yolks

1/2 cup sugar

3 cups heavy whipping cream

1 teaspoon pure vanilla extract

Preheat oven to 300°. Using an electric mixer with a paddle attachment, mix eggs, yolks and sugar on low speed until just combined. Meanwhile, scald cream in a small saucepan until very hot to the touch but not boiling. With the mixer on low speed, slowly add part of the hot cream to the eggs to temper then stir in the rest of the cream by hand. Add the vanilla and pour mixture into 6 large crème brûlée ramekins;

Place the ramekins in a baking pan and place in the oven on the middle rack; carefully pour boiling water into the pan around the ramekins until it comes up halfway up the sides of the ramekins. Bake for 30 to 40 minutes, until the custards are set when gently shaken. Carefully remove from water bath to a rack to cool to room temperature before refrigerating.

I like to bring crème brûlée back to room temperature before serving. To serve, sprinkle 1 tablespoon sugar evenly over the top of each custard and heat with a kitchen blowtorch or under the broiler until the sugar turns lightly browned. Allow to sit for about a minute until the caramelized sugar hardens and cools. (Inspired by recipe from Ina Garten)

Try coffee flavored crème brûlée: Seep 1/4 cup whole espresso beans in warm cream for about 20 minutes. Pour through a strainer to remove beans and proceed with recipe

Marilyn