Easy Creme Brulee 4 C. Heavy Cream 7 egg yolks 1 whole egg 1 t. Vanilla or a Vanilla Bean ½ C. Sugar In a bowl, whisk the egg, yolks, and sugar together till smoothly blended. Meanwhile, scald the cream in a small saucepan until it's very hot but not boiled. Slowly whisk the cream into the egg mixture.  If you dump to fast the egg will cook instead of integrate with the cream.  Stir in vanilla and pour into 6 to 8-ounce ramekins. Place the ramekins in a large baking pan and carefully pour boiling water into the pan to come halfway up the sides of the ramekins. Bake for about 30 minutes at 350, until the custards are set (middles will still be jiggly like jello when gently shaken). Remove from oven, cool to room temperature, and refrigerate until firm. I let mine refrigerate for at least 2 hours. More is better. To serve, spread thin layer of sugar evenly on the top of each ramekin and heat with a kitchen blowtorch until the sugar caramelizes evenly. Allow to sit at room temperature for a minute until the caramelized sugar hardens. Makes about 8,  2 ounce ramekins.