Creme Brulee - cooking recipe

Ingredients

9 egg yolks
3/4 cup superfine sugar, plus
6 tablespoons superfine sugar
1 quart heavy cream
1 teaspoon real vanilla

Preparation

Preheat oven to 325\u00b0F.
In a large bowl cream together egg yolks and 3/4 cup sugar with a whisk till pale yellow and thick.
Pour creme into medium saucepan over low heat.
Bring cream to a brief simmer, do not boil and add vanilla.
Remove from heat and temper the egg mixture by adding 1/2 cup of cream at a time while continuously whisking to keep eggs from cooking.
Keep whisking till all cream is added.
divide into six 6-oz ramikins about 3/4 way full.
Place ramekins in roasting pan and add water to pan till about 1/2 way up sides of ramikins.
Bake till barely set around the edges, 40 minute.
If starts to brown place a piece of foil on top.
Remove from heat and let cool at room temperature.
Transfer ramekins to fridge.
Chill for about 2 hours.
Sprinkle each w/ 1 tbsp sugar, hold a kitchen torch 2 inches over surface and use just long enough to brown the sugar.
Garnish with fruit, raspberry sauce, cookies-- whatever--and serve immediately.