Preheat your oven to 325F
Original recipe:
10 large eggs (8 yolks, 2 whole eggs)
1 ¼ c Fine Granulated Sugar
1 T Good Mexican Vanilla
1 T Cointreau (I used Triple Sec, and my next plan is to use Amaretto)
1q+½ pint Heavy Cream (yes that's 1 quart PLUS ½ a pint)
I substituted some half and half, because it came in a half gallon container and I was making several batches. Half and half is also cheaper. But for the best quality you should stick with heavy cream. I actually used a mixture of both so there wasn't a complete sacrifice on quality. But I will go ahead and say that I got no complaints, and a fair number of compliments.
On your stovetop, heat the cream. When it comes to a boil, add the Vanilla and Cointreau (or whatever liqueur you've chosen). Remove from the heat. Put a pot of water on the stove to boil (keep reading and you'll find out why).
In a mixing bowl, put together the 8 egg yolks, 2 whole eggs, and the sugar.
Whisk until the mixture begins to lighten in color, do not over beat.
slightly lighter eggs (sorta foamy too)
Slowly, add the warm cream to the egg mixture, whisking the whole time. Don't do this while the cream is still very hot or all at once or you will scramble the eggs. And that would not result in creme brulee.
Pour the delicious mixture into ramekins and place the ramekins in a baking dish. Pour boiling water (which you have, because you put that pot on the stove) half way up the side of the ramekins but not too close to the top of your baking dish. Place the whole thing in the oven for 45 minutes. Allow the Crème Brulee to cool then put them into the refrigerator for a few hours.
Remove from the refrigerator 30 minutes to an hour before you want to eat them. Put spoonful of sugar on top of each, and shake it around to cover. Throw off the extra sugar. Caramelize the top with a blowtorch. I used a Propane torch, purchased from the plumbing section of a hardware store.
Done! (except for that one in the middle)
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