Crème Brûlée

- 4 cups heavy cream

- 1/2 cup sugar

- 6 egg yolks

- sugar, for topping

In a sauce pan heat heavy cream, but do not boil. In a bowl, combine egg yolks and sugar. Slowly add cream to the egg yolk mixture, whisking constantly. Heat oven to 375 degrees. Add mixture to ramekins (about 7 or 8). Place ramekins in a baking dish with boiling water coming up about 1/2 way on the ramekins. Bake for about 1 hour. Remove from the oven and let them cool to room temperature. Cover with plastic wrap and place in the fridge for at least 2 hours. When ready to serve, sprinkle 1 spoonful of sugar on each ramekin. Torch the sugar on top of each ramekin and serve.