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Craignair Inn and Restaurant
Spruce Head, Maine
Scald the cream and sugar, then remove from heat. In a separate mixing bowl, mix the egg yolks and vanilla. Gradually add hot cream mixture, whisking while adding. Place 4-ounce ramekins in a deep (at least 3 inches) pan. Strain the mixture into the ramekins. Bake in a hot water bath at 350 degrees for approximately 50 minutes. Remove from oven and bath and chill. Right before serving, top with one packet raw or brown sugar, then place under broiler until the sugar is a medium brown.
*For chocolate Creme Brulee, add 3 ounces semi-sweet chocolate chips to the cream while it is hot.
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