I used this as a custard to fill a cake I made for my sister in laws bridal shower over the weekend.
(Note, edited May 2010 when I noticed a comment on the cake recipe that made me realize I made a HUGE mistake here!)
Classic Creme Brulee
adapted from: williams sonoma online
8 egg yolks
1/3 cup sugar, plus 1/4 cup for the brulee topping
2 cups heavy cream 1 tsp. pure vanilla extract
Preheat oven to 300ºF.
In a large bowl, combine the egg yolks and the 1/3 cup sugar, whisk together until the sugar has dissolved and the mixture is thick and pale yellow.
Add cream and vanilla, and continue to whisk until well blended, strain into a large bowl, skimming off any foam or bubbles.
In a medium sauce pan, over low heat cook the custard mixture until reaches 160 degrees with an instant read thermometer.
Skim again in to another bowl, cover with plastic wrap and chill in fridge over night, or for several hours, until it thickens.