Honestly, you won’t find a better creme brulee recipe anywhere. This was originally a Kincaid’s of Hawaii creme brulee recipe. What makes it ‘perfect’ and what makes it ‘Cheryl’s'? Well, when I make it, it’s so so. When she makes it, it’s perfect. No one want’s Jenn’s so-so creme brulee recipe, you know? Therefore, I suggest you get Cheryl to make it for you. Otherwise it won’t taste as good.
ingredients:
1 pint whipping cream
4 egg yolks
1/2 cup granulated Sugar
1 tablespoon vanilla extract

1/4 cup granulated sugar
1 teaspoon brown sugar

Preheat oven to 350. Heat cream over low heat until bubbles form around the edge of pan. Beat egg yolks and sugar together until thick, about 3 minutes. Gradually beat cream into egg yolks. Stir in vanilla and pour into 6 (6oz.) custard cups.

Place custard cups in baking pan that has about 1/2 inch water in bottom. Bake until set, about 45 minutes. Remove custard cups from water and refrigerate until chilled. Sprinkle each
custard with about 2 teaspoons sugar blend. Place on top rack under broiler and cook until topping is medium brown. Chill before serving.

Optional: Garnish with Mint Leaf and fresh raspberries.

These things are EXTRAORDINARILY good. I’ll have to post a picture to go with this recipe later, as they get eaten up way too fast for picture taking.