Chef Teddy Vanilla Creme Brulee

Directions

1. Place the whole eggs egg whites and sugar in a electric mixture on medium speed until slightly thick. In the main time, scald the cream milk in a saucepan until hot but not boiling. Reduce the speed of the mixture to low speed, add the cream milk to the egg mixture slowing
2. stirring gently being careful you don't want it to curdle add the vanilla
3. extract. Place the ramekins in a baking pan add the mixture and carefully pour hot
4. water into the pan half way up the side of the ramekins, bake for 35 to 40 minutes at 300 degrees F until slightly firm. Remove the ramekins from the water bath. Cool to room temperature, cover
5. and refrigerate for at least four hours. When ready to serve sprinkle
6. about a table spoon brown sugar over the top of the creme brulee
7. light the blow torch and hold it a few inches away from the sugar
8. the sugar will start to bubble until caramelized and brown, garnish
9. with mint leave and powder sugar.