Creme Brulee

Creme brulee - so smooth, so rich and oohhh so decadent.  I tried making creme brulee before with a recipe that called for a water bath while baking.   However being the clutz that I am, I made a mess while carrying the hot tray of ramekins and water.  I didn't care to repeat that again and was so happy when I came across Justin Quek's recipe on  Chubby Hubby that didn't require a water bath.  In the end,  I thought this was a very easy and impressive recipe.

Being lactose intolerant I reduced the amount of cream.  It still turned out creamy and smooth.

Modified from Justin Quek's recipe
500 ml heavy cream
100ml milk
1 tbsp vanilla
8 egg yolks
100g sugar

Preheat oven to 212F (100C).
Heat milk, heavy cream and vanilla till it simmers.  Cool.
Whisk egg and sugar together and slowly pour in the milk, cream and vanilla mixture.
Strain to get the air bubbles out.
Pour into ramekins.  Put ramekins on tray and bake for 1hr - 1h 30min till set but centre is still slightly jiggly.
Cool and glad wrap individually.  Refrigerate for at least 3 hours.

Sprinkle white sugar and caramelize before serving.