Creme Brulee

My husband gave me a brulee torch for Christmas this year. So, I am making Creme Brulee :)

While scouring recipes for Creme Brulee, I learned a few things:
1) You don't have to have a blow torch to make this, you can simply use the broiler in your kitchen oven. (But don't tell my husband that!) It takes some extra planning ahead on your part, but it's definitely doable. I will outline both methods in the below recipe.
2) This is a great make-ahead type of dessert. Of course, if you have a blow torch, you can leave the fun of caramelizing for later, do it in front of your dinner guests :)

This is the easiest recipe for Creme Brulee that I found. Here you go:

Vanilla Creme Brulee

You will need:

6 large egg yolks
6 tablespoons sugar
1 tsp good vanilla extract
1 1/2 cups whipping cream

6  teaspoons sugar

Preheat oven to 325°F. Whisk yolks and 6 tablespoons sugar together. Add vanilla. Whisk cream into the sugar, a little at a time. Pour mixture into six ramekins. Arrange in 13x9x2-inch baking pan. Pour enough hot water into pan to come halfway up sides of dishes. Bake approximately 35-40 minutes until the custard is set.  Do not overbake or your custard will be rubbery.  Remove the pan from the oven and remove ramekins from the water.  Allow to cool before placing in refrigerator. Chill overnight.
If you have a kitchen torch: evenly sprinkle a teaspoon of sugar atop each custard, and caramelize on medium-low for about 20 seconds, or until evenly browned.

If you do not have a kitchen torch: Two hours before serving, preheat broiler. Evenly sprinkle a teaspoon of sugar atop each custard. Place dishes on small baking sheet. Broil until sugar just starts to caramelize, rotating sheet for even browning, about 2 minutes. Chill until caramelized sugar  hardens, about 2 hours.

Enjoy!