Vanilla Creme Brulee

Another option for all of those yolks you have after making angel food cake is creme brûlée.  Vanilla is a good choice as it is excellent with fruit or by itself.  To make vanilla sugar, I keep a container of granulated sugar with two to three vanilla beans.

4 Cups Heavy Cream
1 Tsp Vanilla
1/2 Cup Vanilla Sugar
10 Egg Yolks
More sugar for topping

Heat oven to 300 degrees.

In a large saucepan, whisk together the cream, vanilla and sugar.  Bring to a simmer over low heat then remove from the heat and add the vanilla.

In a medium bowl, whisk the egg yolks until pale.  Once pale, continue to whisk while slowly adding some of the warmed cream - I like to use a gravy ladle to do this.  Ladle about 1/2 cup of the cream into the eggs then slowly whisk the egg mixture back into the pot of cream.  Thoroughly combine.

Arrange 8 ramekins in cake pans.  Divide the cream mixture evenly between the ramekins.  Carefully fill the pan around the ramekins with boiling water until it is half way up the ramekins.

Bake for 50 minutes or just until set.

Cool the custards to room temperature then refrigerate at least 4 hours.

When ready to serve, sprinkle the custard with sugar and melt the sugar with a torch or under the broiler.

Serve immediately.