Creme Brulee - heavy cream

Method

• Combine first three ingredients in medium saucepan and scald.
• Remove from heat.
• In a separate bowl, whisk together yolks and vanilla, ladling in some of hot cream mix.
• Next, whisk eggs into rest of cream in saucepan.
• Stir in 1/2 cup sugar and brown sugar until dissolved.
• Pour into 6 ramekins, filling about 3/4 full.
• Bake at 325 degrees in water bath (so water is about 2/3 up the side of ramekins) for about 45 minutes or until set.
• Chill and sprinkle with sugar and slide under broiler until sugar caramelizes.
• Serve in ramekins on a plate swirled with caramel sauce.