Crème Brulée

I know what you're thinking. Crème Brulée? Really? Like I'm ever going to make that. Way too hard.

If that's not what your thinking, then good, because that's what I thought when I first set about making these. I thought this is going to be hard, but I can do it. As it turns out, it's one of the easiest things to make. Really.

Here's what you do:
Adapted from Mark Bittman-New York Times
1. Preheat oven to 350 degrees.
2. Boil enough water to put in a baking dish that covers your ramekins half way.
3. In a saucepan, heat heavy cream and vanilla extract to a simmer
4. Meanwhile, whisk together egg yolks and sugar in a bowl until light in color.
5. Take about a quarter of the cream mixture and pour into the bowl while stirring with a whisk. Once the eggs have tempered, pour it all back into the saucepan and keep stirring until combined.
6. Divide mixture into six small ramekins. Put them into a baking dish and place in oven.
7. Pour the hot water you prepared earlier into the baking dish until it is halfway up the ramekins. Easier to do this step when you have the filled ramekins already in the baking sheet while it is in the oven.
8. Bake for 30 minutes or until the center of the custard is wobbly like jello and the edges are firm.
9. Carefully remove each ramekin from baking dish and let cool. Cover each with plastic wrap and refrigerate.
10. When ready to eat, place about of teaspoon of sugar on top of custard and move the ramekin around to get an even layer.
11. Torch sugar until it browns. Let it sit for about a minute to cool and harden. 

Pretty easy right? Surprised? The hardest part is probably acquiring a little blow torch, which really isn't that hard at all. You can find them at any kitchen supply store and sometimes even at the grocery store. I got mine at World Market for $19.99. For a person who normally has severe buyer's remorse, I've never looked back on buying this item. So handy and so fun!

Photos by Collin Monda