Classic Creme Brûlée

Preheat oven to 300 degrees. In a large bowl, whisk together egg yolks and sugar until the sugar has dissolved and the mixture is thick and pale yellow. Add cream and vanilla, and continue to whisk until well blended. Strain into a large bowl, skimming off any foam or bubbles. Divide mixture among 6 ramekins or custard cups.

Place a paper towel on the bottom of a baking pan to prevent the ramekins from sliding. Place the custard-filled ramekins in the pan, and place on the center rack of the oven. Carefully fill the pan with warm water, until the level reaches halfway up the sides of the ramekins.

Bake until set around the edges, but still loose in the center, about 40 to 50 minutes. Longer baking times will be required for larger, deeper ramekins. Remove from oven and leave in the water bath until cooled. Then remove cups from water bath and chill for at least 2 hours or up to 2 days.

When ready to serve, sprinkle about 2 tsp.l sugar over each custard. For best results, use a small hand-held torch to melt sugar. If you don’t have a torch, place under the broiler until sugar melts. Rechill custards a few minutes before serving.