Crème Brule is a very easy and elegant desert to serve after a nice meal with family and friends.

If you don’t have a butane torch, fresh fruit, nuts, berries, or a drizzle of caramel would all make a spectacular topping on this simply easy desert.

Crème Brule

2 cups ½ & ½ or light cream
5 slightly beaten egg yolks
1/3 cup sugar
1 teaspoon vanilla
1/8 teaspoon salt
¼ cup sugar

Bake 325 degrees for 30-40 minutes

Heat the milk in medium sauce pan, over medium-low heat, until warm and bubbly.  Set aside.

Easiest way I seperate egg yolks from the egg whites, is to drop the eggs into a bowl.

With VERY clean hands, I scoop out the yolks with my fingers, and let the egg whites stay in the bowl, to use with another recipe. Yes, fresh eggs look like these, they are very large, and a rich golden yellow.

In a mixing bowl, whisk egg yolks, sugar, vanilla and salt together, until combined.

Slowly whisk hot milk into egg mixture.

Place six mini soufflé, or ramekin cups in a 3-quart baking pan, on the oven rack.

Pour custard evenly into all six ramekins, and set inside baking pan. 

Pour boiling water into pan and fill half way up, outside the ramekins.

Bake 325 degrees, 30-40 minutes, or until a knife inserted near center comes out clean.  Remove custard cups from water bath, cool on wire rack.  Cover & chill one - eight hours before serving.

Remove custards from fridge, sprinkle sugar on custards. 

Heat the sugar, on top of custard, with small butane torch, until sugar melts and turns golden caramel brown.  Do not over cook or burn it.