Sinful Creme Brulee - whipping cream

Method

• Preheat oven to 300.
• Have ready a flame-proof 1 quart shallow baking dish and a roasting pan that can accomodate the baking dish.
• Boil a kettle of water for the water bath.
• Heat the cream and half and half in a saucepan over medium heat until hot.
• Remove from heat.
• Whisk yolks, 1/2 cup of sugar and salt in a medium bowl.
• Showly add the cream mixture, whisking constantly until smooth and well blended.
• Add vanilla.
• Pour the mix through a fine strainer that's set over a bowl.
• This will catch any tiny chunks not blended.
• Pour the custard into the baking dish and skim any foam from the top.
• Transfer to the roasting pan, place in the oven and pour enough boiling water into pan to reach halfway up the sides of the baking dish.
• Bake for 25 - 30 minutes or until the custard is set around edges but still slightly jiggly in the center.
• CAREFUL not to over bake - the custard will set further as it cools.
• Remove baking dish from the water bath and let cool completly on a wire rack.
• Refrigerat the creme brulee, loosely covered with plastic wrap at least 4 hours or for a full 24 hours it must be thoroughly chilled and set .
• After the refrigeration time, preheat the broiler.
• Have the reoasting pan ready.
• and fill a bowl with ice water.
• Gently blot the surface of the custard with a paper towel to remove any condensation.
• Sift the remaining 1/4 cup sugar evenly over the custard.
• Place the baking dish in the roasting pan and carefully pour enough ice water into the pan to halfway up the sides of the baking dish.
• THIS IS WHERE YOU DO NOT MOVE FROM THE STOVE.
• Broil custard about 3 inches from heat for 2 - 3 minutes until sugar has melted and turned dark gold in color.
• Slowly rotate the dish so the sugar caramelizes evenly.
• Remove from broiler and cool the custard in the ice water for 5 minutes.
• Remove the baking dish from the baking pan.
• Serve immediately or refrigerate uncovered no more than 1 hour or the topping will be soggy.