Creme Brulee--Time intensive BUT probably easier than you think

Creme brulee is one of those dishes that sounds incredibly daunting to make.  Maybe something akin to making macaroons or a 7 layer cake. A few months ago I decided to give it a shot.  The results were DELICIOUS and the hardest part of making them was waiting for them to fully set in the fridge before I ate them.  That and the required patience while waiting for the cream to "almost" boil...what the heck is "almost" boiling anyway?

This Thanksgiving I'm making creme brulee again and I'm going to walk you through step by step in case you need to impress your family and friends.

*Warning--There is absolutely NOTHING healthy about this. There's a reason its been a few months since I've made this.  

Ingredients 
Makes 15 Servings (the original recipe is for 5 but if you have a giant family like me you'll want more not less)
18 egg yolks
1 cup and 2 tablespoons white sugar, divided
1 1/2 teaspoons vanilla extract or vanilla bean paste (I prefer the paste as it has a more distinct vanilla flavor)
7 1/2 cups heavy cream (this is the same as heavy whipping cream...for some reason this always throws me in the store)
1/4 cup and 2 tablespoons brown sugar

Kitchen Utensils
Creme Brulee Dishes (I got mine for $1.99 each at Bed Bath & Beyond...don't spend a lot on them just get some good ceramic ones)
Double Broiler (I actually don't have one so I use two pots that fit on top of each other)
Torch (Optional--I prefer to use my oven's broiler)

Step 1: 
Preheat the oven to 300 degrees.

Step 2:
Separate the yolk from the egg white.  Discard the egg white (or if you make egg white omelets put it in a container and refrigerate).

Step 3: 
Beat egg yolks, white sugar and vanilla extract (or paste) until creamy.

Step 4: 
Put cream into a saucepan and stir on low heat for eternity...or until it "almost" comes to a boil.  Basically, I waited until there was some bubbling along the edges.
Its also smart to put the bottom part of your double broiler on the stove to get the water boiling. 

Step 5:
Remove cream from heat and stir into the egg yolk mixture. Stir until combined.

Step 6:
Put the cream/yolk mixture into the top of the double broiler (or if you're me the top pot that wobbles a lot on top of the other pot).

Step 7: 
Stir over simmering water until the mixture lightly coats the back of a spoon (as shown).

Step 8:
Remove mixture from heat immediately and pour into shallow heat-proof dishes.  I put mine on cookies sheets so they're easier to manage.

Step 9:
Put into the oven for about 30 minutes. 

Step 10:
Remove from the oven and allow to cool to room temperature.
Place in the refrigerator to set for at least an hour or overnight.

Step 11: 
Preheat oven to broil. Combine the brown sugar and the rest of the white sugar. Sprinkle the mixture over the top of the custard.

Pre-broil and post-broil

Step 12: 
Broil for about 2-3 minutes being careful to avoid burning.

Step 13:
Remove from heat.  Put back in the fridge for another 30 minutes to an hour to set.

Step 14:
Top with fresh fruit and enjoy (clearly I already got started)!

Nutrition Information (per serving): 
574 Calories
53.4g Fat
29.5g Carbs
3.3g Protein
29g Sugar
Like I said...this is not healthy