Classic Creme Brulee

I am going to share with you my no-fail creme brulee recipe. I have been making this for years and only once did it not turn out exactly as planned, and that was my fault. This is light, creamy, tasty, easy and fool-proof.

Casey, our oldest, is coming home today and we are preparing a feast. Crab legs, roasted asparagus, an Asian salad and, voila, creme brulee for dessert! Can't wait!

Classic Creme Brulee

8 egg yolks
1/3 c sugar
2 c heavy cream
1 t vanilla extract
1/4 c sugar (for the caramelized tops)

Preheat oven to 300 degrees. In large bowl, whisk together egg yolks and sugar until the sugar has dissolved and the mixture is thick and pale yellow. Add cream and vanilla, and continue to whisk until well blended. Strain into a large bowl, skimming off any foam or bubbles.

Divide mixture among six ramekins or custard cups. Place in a water bath and bake until set around the edges but still loose in the center, about 40-50 minutes. Remove from oven and leave in the water bath until cooled.

Remove cups from water bath and chill for at least two hours, or up to two days.

When ready to serve, sprinkle 2t sugar over each custard. Place under the broiler until sugar melts. Rechill custards for a few minutes before serving. For best results, use a small, hand-held torch to melt sugar.

Water bath: Place paper towel on bottom of cookie pan. Place ramekins in pan and place on center rack of oven. Carefully fill the pan with warm water until the level reaches halfway up the sides of the ramekins. Covering the pan tightly with aluminum foil will keep a skin from forming over the top of the custard.