Creme Brûlée is one of my favorite desserts. I even own my own kitchen torch to crisp the top. I also own special ramekins that are broad and have low sides to maximize the crisp surface. Here is the recipe I use and you can find plenty of others online. It is a decadent dessert and so delicious. Enjoy a Creme Brûlée today!

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CREME BRULEE

INGREDIENTS:

• 9 egg yolks
• 3/4 cup plus 6 tablespoons superfine white sugar
• 1 quart heavy cream
• 1 vanilla bean

METHOD:

1. Preheat oven to 250 degrees. In a large bowl, cream together egg yolks and sugar with a whisk until the mixture is pale yellow and thick.
2. Pour cream into a medium saucepan over low heat. Using a paring knife, split the vanilla bean down the middle and scrape out the seeds and add them to the saucepan. Bring cream to a brief simmer. Do not boil or it will overflow. Remove from heat and temper the yolks by gradually whisking the hot vanilla cream into yolk and sugar mixture. DO NOT ADD THE HOT CREAM TOO QUICKLY OR THE EGGS WILL COOK!
3. Divide custard into 6 (6 oz) ramekins, about 3/4 full. ** Place ramekins in a “brownie” pan or deep cookie sheet. Put pan in oven and fill pan or cookie sheet with water to surround the ramekins halfway up the sides. Bake until barely set around the edges, about 40 minutes. You may want to cool loosely with foil to prevent browning (we’ve never done this). Remove from oven and cool to room temperature. Transfer the ramekins to the refrigerator and chill for 2 hours.
4. Sprinkle 1 tablespoon of superfine sugar on top of each chilled custard. Hold a kitchen torch 2 inches above the surface to brown the sugar and form a crust. Garnish with fresh fruit and mint leaves. Serve at once.
5. **There is usually some leftover so we use two small custard cups to make two additional smaller desserts.
6. Variation: Before dividing into ramekins: add 3 ounces of shaved dark chocolate for chocolate creme brulee; add 4 slices of crystallized ginger for ginger creme brulee; add 3 slices of orange peel for orange creme brulee. Let steep 20 minutes to infuse the flavor. Strain out the ginger and orange peel before baking.
   SERVINGS: 6
   SOURCE: Tyler Florence

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