Creme Brulee

1/2 C sugar
2 tsp cornstarch
5 egg yokes
2 C heavy cream
1/2 C half & half
2 tsp vanilla extract
4 T brown sugar

In a bowl, blend egg yolks, sugar and cornstarch.  In a heavy saucepan, heat cream & half and half until light skin forms on top.  Remove from heat and cool slightly.  Pour 1/2 cream into egg mixture beating quickly.  Pour egg mixture into remaining cream stirring constantly.  Cook without boiling until mixture coasts the back of a spoon.  Remove from heat & add vanilla.  Pour into four 6oz ramekins and chill overnight.  Before serving, sprinkle each with 1 T brown sugar and place under broiler until bubbly.  Chill and serve.