Makes six servings
1 quart heavy whipping cream
1 cup granulated sugar
3 teaspoons Mannix Family Vanilla Extract*
12 egg yolks
Topping: 1/2 cup Mannix Vanilla Sugar
Directions: Preheat oven to 325 degrees. Combine cream, sugar and vanilla in a medium sauce pan. For triple vanilla flavor, add 1/2 teaspoon of Mannix Ground Vanilla and the insides of one scraped bean. Cook over medium-high heat, stirring constantly to avoid scorching. Just as mixture starts to boil, remove from heat. In a separate bowl, whisk yolks and add cream mixture. Pour into six individual (4 oz) ramekins. Fill 13x9 inch baking pan with approximately 3/4 inch of water. Place the filled ramekins in the pan. Bake for 1 hour or until the center barely moves when the ramekin is touched. Cool completely, cover, and chill for at least 3 hours or over night for best results.
For crystalized sugar topping- Sprinkle 2 teaspoons of vanilla sugar on top of each creme brulee. Place ramekins under a very hot broiler until the sugar has carmalized, approximately 2 minutes. (Fun option: Use a cooking torch!) Let sit until the melted sugar hardens, then serve immediately or refrigerate for later use.