Begin by preheating your oven to 325 degrees F
In a small bowl whisk together
6 large egg yolks
6 Tablespoons raw sugar
Mix vigorously until thick and creamy, set aside
In a 2 quart saucepan whisk
2 Cups heavy cream
1 Cup whole milk
Gently mix over low heat to almost boiling
(about 180 degrees)
Remove from heat and strain to remove any solids that may have formed during the heating process
Very slowly, only a thin dribble, pour the milk and cream mixture into the eggs
Whisk gently to combine and slowly temper the eggs without cooking them
Skim any excess foam from the top
Pour the hot custard into six 6 oz. ramekins or whatever oven safe dish you prefer
Bake in a water bath for 30 minutes or until the Brûlées jiggle slightly in the middle like jello
Remove from oven and cool in the water bath for 15 minutes
Chill them in your fridge until set, anywhere from 2 - 24 hours
Once they are set sprinkle the tops with
2 Tablespoons brown or white sugar
Use a kitchen torch to create a caramelized crust