Preheat oven to 300 degrees. Place the egg yolks in a bowl and whisk until smooth. Next, pour four cups whipping cream into the bowl and beat until smooth. Add the sugar and continue mixing.

Now the fun part:

Take 2 vanilla beans and cut off the ends. Now carefully slice down the center of the bean and scrape the seeds out to use (it looks like black paste). You can simmer the actual bean in the custard if you want, but I don’t. Discard the outside bean. Add the vanilla seeds to the custard above. Fill the ramekins with the custard.

Place the ramekins in a 9 inch by 13-inch cake pan and fill the pan halfway up with water. Bake for about 40-50 minutes until the custard starts to brown ever so slightly around the edges and the custard barely jiggles.

After the custard has “set” place the pan on the counter and remove the ramekins. Wait about 15-20 minutes for them to cool enough to put in the refrigerator overnight. When you are ready to serve them….cover with a little sugar and torch them with a Creme Brulee Torch. If you don’t have a torch you can broil them in your oven for a few minutes until the sugar turns slightly brown. This is easy to make and so delicious!