Crème Brulée Recipe
From the Parker House Inn of Quechee, Vermont

• 2 cups heavy cream
• 6 Tbs white granulated sugar
• 5 large egg yolks
• 1 Tbs pure vanilla extract
• granulated sugar

Scald cream in heavy-duty saucepan. Beat yolks, sugar and vanilla with electric mixer until pale and thick. Slowly pour hot cream into egg mixture while beating at the lowest speed. Ladle into custard cups and place in roasting pan. Pour very hot water into pan, to two-thirds up the sides of cups. Bake at 325 degrees for 35-45 minutes. DO NOT OVER BAKE- the middles can still be "nervous". 

Remove cups from pan and let cool. Chill if holding for any length of time before serving. Just before serving, sprinkle top with granulated sugar and caramelize using either a propane torch or by popping under a broiler until sugar is browned and bubbly. (The Parker House torches them!) Garnish with a few raspberries or other fruits if desired. Bon appetite!