Creme Brulee, Simplified

Preheat oven to 350 degrees F. In a large mixing bowl, whisk all ingredients together. Divide into 8-10 oven-safe ramekins. I use the traditional creme brulee flat ramekins that give a large surface for the hardened broiled sugar. Place ramekins in a deep baking dish. Fill the baking dish with water halfway up the sides of the ramekins. Bake on middle rack for 30-40 minutes or until the custard just sets. It may still jiggle a tiny bit. Remove from baking pan…and let cool completely. Refrigerate.

When ready to serve sprinkle a tablespoon of sugar evenly over the top of each ramekin. Burn it carefully with a propane torch. Garnish with fresh berries (or not).