Creme Brulee Recipe

How to make it

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• You will also need some custard cups or ramekins, too. And here are the tools you'll need: A whisk, a small bowl, and a medium mixing bowl that's microwave safe. You'll also need a roasting pan, an oven, and a microwave. Preheat the oven to 350 F.
• Separate the 4 eggs. Put the yolks into the small bowl. Set aside for a minute.
• Next, put 4 tablespoons of sugar into the mixing bowl.
• Add 2 cups heavy cream.
• Stir gently with a whisk. You're not whipping this, just stirring. Next, put it into the microwave for 2 minutes to dissolve the sugar.
• While that's going, whisk those yolks a bit. Just enough to break the yolks up and smooth it out some.
• When your sugar-cream mix is done in the microwave, stir it a bit to make sure the sugar dissolves. Stir in the eggs and whisk it well. Add a dash of salt and a teaspoon of vanilla.
• Put the ramekins into a roasting pan.
• Put the roasting pan with ramekins into the oven. Pour in enough hot water to come up halfway on the ramekins. It doesn't have to be boiling, just hot. I normally do it straight out of the faucet.
• Bake @ 350F for 40 minutes. They should still be jiggly when you pull them out. Don't worry about it. It will set up in the fridge, just like a cheesecake. Let them cool a bit and then pop them into the fridge. It's best to chill them overnight, but they're certainly edible after a few hours of chilling.
• When you're ready to serve, get out a butane torch of some sort. I've got a nice one that came in a set with the ramekins. There are plenty of options. If all else fails, you can melt the sugar under the broiler.