Crème Brulee–sounds and looks so fancy, and yet, it is by far the easiest dessert to make. All you need is some good quality vanilla, a small hand-held propane torch (totally worth buying one) and some patience—to allow it cool before devouring it. This is such a family favorite, that I even bought the wide shallow dishes that you see in the restaurant. The dishes are not a requirement, it all depends on sugary crust to custard ratio. If you like a large crunchy top, get the dishes; if you prefer more custard and small sugary top, you can make it in any regular ramekin. Choose your adventure, but do not choose against this recipe!
1-quart heavy cream
1.5 tsp vanilla bean paste (yes, this is a lot, but I love seeing and tasting the vanilla beans)
6 large egg yolks
1/2 cup sugar, plus additional for sprinkling
Hot water to fill your baking dish.
Preheat the oven to 325 degrees F.
In a large measure cup (or bowl) , whisk together 1/2 cup sugar and the egg yolks until well blended and it just starts to lighten in color.
Add the cream a little at a time, stirring continually. Pour the liquid into the ramekins of your choice.
Place the ramekins into a large cake pan or roasting pan or cookie sheet. Pour enough hot water into the pan to come halfway up the sides of the ramekins.
Bake just until the creme brulee is set, but still trembling in the center, approximately 40 to 45 minutes.
Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days.
Remove the creme brulee from the refrigerator for at least 10-15 minutes prior to browning the sugar on top. Sprinkle a teaspoon of sugar, evenly over the custard. Using a torch, melt the sugar and form a crispy top.
Allow the creme brulee to sit for at least 5 minutes before serving.
Crack the top with back of spoon, enjoy the sound of that satisfying crunch and proceed to eating immediately!!