Simple Vanilla Creme Brulee

• 1 cup light cream or half-and-half
• 1 cup heavy cream
• 1 1/2 tsp vanilla extract
• 5 large egg yolks
• 1/3 cup granulated sugar
• 2 Tbsp packed dark brown sugar

Preheat oven to 325 F.

In microwave-safe 2-cup liquid measuring cup, heat creams in microwave on Medium (50% power) 5 minutes. Stir in vanilla.

Meanwhile, in 4-cup liquid measuring cup, whisk egg yolks and granulated sugar until well blended. Slowly whisk in warm cream until combined; with spoon, skim off foam.

Place six 4-ounce ramekins in 13" by 9" metal baking pan. Pour cream mixture into ramekins, filling almost to tops. Partially pull out oven rack and place pan on rack; fill with enough boiling water to come halfway up sides of ramekins. Carefully push in rack and bake custards 30 minutes or until custard is just set but center still jiggles slightly. Remove ramekins from water and place on wire rack; cool 30 minutes. Cover and refrigerate until custards are well chilled, at least 4 hours or overnight.

Up to 1 hour before serving, position rack as close as possible to heat source and preheat broiler. Place brown sugar in coarse sieve; with spoon, press through sieve to evenly cover tops of chilled custards. Place ramekins in jelly-roll pan for easier handling. Broil custards 2 to 3 minutes or just until brown sugar melts. Refrigerate immediately hour to cool custards.

Makes 6 servings, 10 WW PointsPlus each.