Creme Brulee

Whisk egg yolks and sugar together. Add cream, and whisk gently. Be sure not to over mix. Add vanilla bean extract or paste and whisk to combine.

Pour the mixture into six 9 ounce ramekins. Place ramekins in a baking dish, and pour enough hot water into the baking dish, around the ramekins, until it reaches halfway up the sides of the ramekins. The water bath will help the custard to bake evenly.

Bake at 325 degrees F for 45 minutes to an hour. Custard is done when knife inserted comes out almost clean.

Eat plain (warm or cold), or cool and sprinkle with 1 Tablespoon of sugar and broil for 10 minutes, or torch it.

You may garnish with berries, mint, or chocolate. Wouldn’t a raspberry drizzle be gooood??

Peace, love, and torching ya’ll!