Creme Brulee

DIRECTIONS

• Preheat oven to 325°F.
• In a large bowl cream together egg yolks and 3/4 cup sugar with a whisk till pale yellow and thick.
• Pour creme into medium saucepan over low heat.
• Bring cream to a brief simmer, do not boil and add vanilla.
• Remove from heat and temper the egg mixture by adding 1/2 cup of cream at a time while continuously whisking to keep eggs from cooking.
• Keep whisking till all cream is added.
• divide into six 6-oz ramikins about 3/4 way full.
• Place ramekins in roasting pan and add water to pan till about 1/2 way up sides of ramikins.
• Bake till barely set around the edges, 40 minute.
• If starts to brown place a piece of foil on top.
• Remove from heat and let cool at room temperature.
• Transfer ramekins to fridge.
• Chill for about 2 hours.
• Sprinkle each w/ 1 tbsp sugar, hold a kitchen torch 2 inches over surface and use just long enough to brown the sugar.
• Garnish with fruit, raspberry sauce, cookies-- whatever--and serve immediately.