Thyme-Infused Créme Brulee

Storing here to make later. Made by winning chef Katie Hagen-Whelchel in the "Cooking Under Fire" contest on TV. The preparation time shown does not include 1 hour chilling time.

• Ready In: 55 mins
• Serves: 4

Ingredients

• 2  cups heavy cream
• 6  sprigs fresh thyme
• 4  large  egg yolks, only
• 3⁄4 cup sugar

Directions

1. In a pot over medium-low heat, bring cream to a simmer (DO NOT LET BOIL!).
2. Remove from heat and add thyme; let steep several minutes, then discard thyme.
3. Meanwhile, whisk together the egg yolks and 1/2 cup sugar about 3 minutes until thick and pale yellow.
4. Very, very gradually whisk the hot cream into the yolk-sugar mixture. DO NOT ADD HOT CREAM QUICKLY OR IT WILL COOK THE EGGS.
5. Distribute custard between 4 (6-oz) ramekins.
6. Place ramekins in a shallow baking pan and fill pan with hot tap water to halfway up sides of ramekins, being careful not to let water splash into custards.
7. Bake at 325F approximately 35 min until custards are just set around the edges with slightly jiggly centers.
8. Remove from oven and let ramekins cool in the water bath 10 min, then chill custards in the fridge at least an hour.
9. Sprinkle 1 Tbs sugar over each custard.
10. Hold a kitchen torch 2 inches above each custard until sugar browns and forms a crust.
11. Serve immediately.