CRÈME BRULÉE

2 1/2 cups heavy whipping cream

1/2 cup milk

1/4 cup sugar

3 egg yolks

4 whole eggs

1 teaspoon vanilla extract

6 prickly pears, seeded, sliced, and sprinkled with sugar

Brown sugar as desired

Preheat the oven to 300°. Heat the cream, milk, and sugar in a medium saucepan over low heat until almost boiling.

In a separate bowl combine the egg yolks and whole eggs and whisk together. Slowly add the egg mixture to the hot cream while whisking constantly. Continue cooking over low heat, mixing with a wooden spoon until the mixture coats the back of the spoon. Stir in the vanilla.

Pour the mixture evenly into 6 small ovenproof ramekins. Place 1 prickly pear into each dish. Place the dishes into a shallow pan of hot water and bake until firm, about 30 minutes. Cool and then refrigerate for at least 1 hour.

Sprinkle the tops with brown sugar and place under a broiler until the sugar melts, being careful not to burn. Cool again and return to the refrigerator until set.

Makes 6 servings.