Creme Brulee

• 3/4 tsp Vanilla Extract
• 7 Large Egg Yolks
• 2/3 Cup Splenda
• 1 Cup Light Cream
• 2 Cups Heavy Cream

Boil a kettle of water. Place 6 ramekins in a 13x9 baking dish.

Preheat oven to 325 and adjust the oven rack to the lowest setting.

In a medium size nonreactive saucepan, bring the creams and sweetner to a near boil over medium heat, stirring occasionally. Remove from heat and cool briefly.

Place egg yolks in a large mixing bowl and stir (not whisk) until evenly blended. Starting with 1/4 cup, stir in the cream mixture. Add several more small batches of cream, then gradually stir in the rest of the cream. Stir in the vanilla extract.

Fill the ramekins slowly.

Place the pan with the ramekins in the oven and slowly add the hot water to the pan, being careful not to splatter into custard, about halfway up the sides of the ramekins.

Bake for 40-50 minutes. When done the custards will be just slightly wiggly and loose in the center but not wet. Cool on a baking rack, then cover with plastic wrap and refrigerate.

Just before serving, sprinkle with sugar and caramelize with a propane torch by waving the tip of the flame just over the sugar.