Basic Creme Brulees

2 cups heave cream
½ cup milk
1½ tsp. vanilla
5 large egg yolks
½ cup sugar
4 cups boiling water
Choice of topping:
5 tbsp. superfine sugar (instant dissolving)
Dash of each cinnamon and nutmeg

In small saucepan, combine cream and milk. Add vanilla. Heat just to simmering;
remove from heat. Cover let steep 20 min. Preheat oven to 325° Place
6 (½ cup) ramekins in 13 x 9 pan.

In bowl, beat egg yolks, and sugar. Gently whisk into cream mixture to avoid
bubbles. Pour into ramekins in pan. Add enough boiling water halfway up
sides of remkins in the pan. Bake 48 to 50 min 'til custard edges are set
(a thin knife inserted near edges should come out clean) but centers are
jiggly, remove from oven to wire rack to cool. Cover with plastic wrap;
chill overnight.

For sugar topping: Melt sugar in heavy saucepan. Once it starts to melt, reduce heat
and cook sugar for 5 minutes or til melted completely, stirring as needed
with wooden spoon. Quickly drizzle the sugar over the brulees. If hardened,
return to heat to melt again.