[ Creme Brulee ]

I haven't made this yet.

 
4 servings:

2 cups heavy cream

1 vanilla bean, split lengthwise or 1 tsp vanilla extract

1/8 tsp salt

5 egg yolks

1/2 cup granulated sugar, plus more for topping.

2 servings:

3/4 cups of heavy cream 
1 teaspoon of vanilla (I keep it at 1 for the flavor) 
2 egg yolks 
1/2 cup of sugar

1. Step 1

   Heat oven to 325 degrees. In a saucepan, combine cream, vanilla bean and salt; cook over low heat just until hot. Let sit for a few minutes, then discard vanilla bean. (If using vanilla extract, add it now.

   
   

   
   

1. Step 2
   In a bowl, beat yolks and sugar together until light. Stir about a quarter of the vanilla cream into this mixture, then pour sugar-egg mixture into cream and stir. Pour into four 6-ounce ramekins and place ramekins in a baking dish; fill dish with boiling water halfway up the sides of the ramekins.

Step 3

Bake for 30 to 40 minutes, or until centers are barely set. Cool completely. Refrigerate for several hours and up to a couple of days

Step 4

When ready to serve, top each custard with about a teaspoon of sugar in a thin layer.

Step 5

Place ramekins in a broiler 2 to 3 inches from heat source. Turn on broiler. Cook until sugar melts and browns or even blackens a bit, about 5 minutes. Serve within 2 hours.