2. Mix yolks with remaining half of sugar.

3. Add heated cream slowly to the egg mixture.

4. Strain (if you are not going to cook immediately, store in the refrigerator).

5. Skim off any bubbles.

6. Ladle 4 oz. of Brulee mixture into ramekins.

7.

Bake in a hot water bath for 25 minutes at 350°F until custard mixture has set up.