CREME BRULEE

13 Egg Yolks
7.50 oz. Granulated Sugar
1 Qts. Heavy Cream
3 Tbs. Vanilla Extract


In a stainless steel bowl,
combine egg yolks & sugar,
whip until thick & creamy
(about 5 minutes.)
Add vanilla & heavy cream.
Mix well.
Refrigerate & let set 24 hrs.
Set brulée dishes on a sheet pan.
Spray dishes with vegetable spray & fill with batter.
Bake in a water bath, 300 degrees for 40 minutes or until
the batter is firm but not brown. Refrigerate until set. Serves 4.