Crème Brulee

How can you not love something that you get to burn with a torch?!

Prep time: 30 mins

Cook time: 45 mins

Serves: 6 (7-8oz) Ramekins

INGREDIENTS:

1 qt heavy cream

1 tsp vanilla extract

1 tsp almond extract

1 cup sugar

6 egg yolks

DIRECTIONS:

Heat the oven to 325 F.  Combine the cream, vanilla and almond extract in a medium saucepan over medium-high heat and bring to a boil.Remove from the heat, cover, and steep for 15 minutes. 

Whisk together ½ cup of the sugar and the egg yolks in a medium bowl until they are well blended and the yolks just start to lighten in color.  Add the cream a little at a time, stirring continually (it helps to have another person help you with this step).

Pour the liquid into ramekins and place in a large cake pan or roasting pan.  Pour enough hot water into the pan to come halfway up the sides of the ramekins.  

 

Bake just until the crème brulee is set, but still trembling in the center, 40-45 minutes.  Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days.

Remove the ramekins from the refrigerator at least 30 minutes prior to serving.  Divide the remaining ½ cup sugar equally among the 6 dishes and spread it evenly on top.  Using a torch, melt the sugar and form a crisp top.  Let the browned sugar set for 5 minutes before serving.