- 1/4 cup sugar
- 5 egg yolks
- 1 1/4 cups heavy cream
- 3/4 cup light cream
- 1 tsp vanilla
- turbinado sugar
- Scald the creams in a pot together.
- Beat the sugar with the eggs until smooth, gradually beat in the cream.
- Heat on low, stirring constantly until thick but do not bring to a boil.
- Remove the cream from the heat and stir in the vanilla. Pour into 4 ramekins and then chill for 2 hours.
- Preheat the broiler, if you do not have a brulee torch.
- Sprinkle the surfaces of the ramekins with turbinado sugar.
- Broil or torch the sugar until crisp.
- Serve.