Crème BrûléeArlo and Janis

Crème Brûlée

In my opinion this is the easiest fancy dessert you can make.  You can also make it up to three days ahead of time, keep it in the fridge, and take it out to serve at the last minute.  Crème brûlée is a great dessert for company.

1¼ cups sugar (approximately)
1 quart
whipping cream or heavy whipping cream (not heavy cream, it has too much butter)
2 tsp
good quality vanilla extract
egg yokes

Preheat the oven to 325°.  Pour the cream along with 4 tbl (2 oz) of sugar into a sauce pan and heat just to a simmer while stirring to dissolve the sugar.  When it reaches a simmer remove the cream from the heat and add the vanilla.  Let the cream sit and cool for 15 minutes.  While the cream sits place the egg yolks into a mixing bowl with 2/3 of a cup of sugar.  Wisk the sugar and yolks together.  Slowly add the cream to the yolk and sugar mixture.  Mix well to dissolve the sugar.  Pour the mixture into 6 to 8 crème brûlée ramekins.  Place ramekins in a baking pan and pour hot water into the baking dish so that it covers the bottom third of the ramekins.  Bake for 60 minutes.  The crème brûlée won't be completely set.  Remove the ramekins from the baking pan and refrigerate.  You can hold the crème brûlée for up to three days in the fridge.  Before serving, sprinkle a tsp of sugar on the top of the crème brûlée.  Using a torch, melt the sugar.  Serve.