Recipe Courtesy of "The Vineyard Kitchen" Cookbook by Maria Helm-Sinskey.

For Maria Helm-Sinskey’s Cookbook, "The Vineyard Kitchen" please visit www.robertsinskey.com or www.amazon.com.

• 1 cup whole milk
• 4 cups heavy cream
• 1/4 cup granulated sugar, plus more for caramelizing
• 12 large egg yolks
• 1 cup brown sugar

Place eight 6-ounce ramekins or custard cups in the bottom of a deep roasting pan.

Combine the milk and cream in a medium saucepan and bring to a boil. Turn off the heat and cover to keep warm.

Place the 1/4 cup of granulated sugar in a large heavy-bottomed saucepan. Heat over medium heat while stirring with a wooden spoon. The sugar will begin to melt and lump. Continue stirring until the sugar starts to turn golden. Chop up large lumps of sugar into smaller pieces with the end of the spoon. They will dissolve as the sugar caramelizes. Stir until the caramel is a deep gold/brown color. If there are still a few lumps it is of no concern, they will be removed when the custard is strained.

When the sugar is golden brown in color remove the pan from the heat. Slowly pour in the cream and milk, a few tablespoons at a time at first, while stirring constantly to keep the sugar from seizing up and turning into hard ribbons. Note: Use caution when you pour the cream-milk mixture into the sugar. Do not place your face directly over the pan and be conscious of where your hands are. The steam rising form the pan can cause a serious burn.

After the cream mixture has been added place the pan back on the heat and stir until the sugar has dissolved and the mixture is smooth and caramel in color. Turn off the heat and cover the pan.

Place the oven rack on the lowest rung. Preheat the oven to 350°F.

Whisk the yolks and brown sugar together lightly. Bring the cream mixture back to a boil. Pour it in thirds over the eggs while whisking constantly. Strain and skim off the air bubbles from the surface of the custard.

Pour the brulee into your cups or ramekins to fill 1/4-inch below the rim. Pour enough hot, not boiling water, into the roasting pan to come up three-quarters up the sides of the ramekins. Bake the custards in the preheated oven on the low oven rack, covered with a piece of parchment paper until set, 30 to 40 minutes. To test to see if the custard are done, jiggle one gently with your hand.  They are done if the custard is set in all but the very center, a circle about the size of a dime. Carefully remove the ramekins from the water bath. Cool the custards before placing in the refrigerator, uncovered, until they are completely cold. Then cover tightly with plastic until ready to serve.

To caramelize the brulees, sprinkle the top of each with 1 tablespoon or granulated or superfine sugar. Roll and tap the ramekin to spread the sugar evenly on the surface of the custard. Use a blowtorch or a broiler to brulee the sugar just until it has melted and turned golden. Be careful not to curdle the custards when using a broiler.

Serves 8