Creme Brulee is a French dessert consisting of a vanilla flavored custard base topped with a layer of caramelized sugar, created by heating the sugar with a blowtorch or sprinkled with brandy or liqueur and set on fire long enough to produce a caramel topping.

This recipe will make 4 small creme brulee

• 1 cup heavy cream
• 2 jumbo egg yolks
• 2 tablespoons sugar
• 1/3 cup sugar (for caramelizing)
• 1/2 teaspoon vanilla extract

1. Preheat oven to 300 degrees.
2. Prepare some boiling water for adding to baking dish
3. Add cream and 2 tablespoons sugar to a sauce pan, stirring until small bubbles appear around edges of pan. Usually takes about 5–6 minutes. Then set to the side.
4. In a separate bowl, beat egg yolks and vanilla until smooth.
5. Pour hot cream mixture into egg yolks, a little bit at a time.
6. Beat continuously until blended.
7. Divide among 4 – 4 oz. ramekins.
8. Place ramekins in a baking dish, add boiling water to halfway up the sides of the ramekins.
9. Place on middle shelf in the oven.
10. Cover pan loosely with |aluminum foil.
11. Bake until custard is firm. (approximately 25 minutes)
12. Remove from oven and chill for 2 to 3 hours.
13. Sprinkle sugar over top of cooled custards.
14. Using a small hand torch lightly burn the sugar until it melts and becomes golden brown and bubbly.
15. Serve with right away or, refrigerate for later.