1 Quart of Cream
1 Quart of Half & Half
16 Egg Yolks
1 1/2 Cups Sugar
In a heavy duty stainless steel pot, mix cream, half & half. Bring to a simmer then turn off the heat.
Mix egg yolks and sugar together to emulsify the sugar.
Temper egg yolk mixture in a large stainless bowl.
Add cream mixture to yolk mixture.
Fill 4.5 oz. ramekins close to the top.
Put ramekins in water bath and cook in oven about 30-45 minutes.
Check after 30 minutes and pull all that is ready (they may not all be ready at once.)
Cook remaining Creme Brulee’s and check every 5 to 8 minutes until done.
Cool until service.