Creme Brulee for Two

In a glass bowl, whisk together egg yolks, cream, 1/4 cup sugar and vanilla. Pour into the ramekins. Place the ramekins in an 8″ or 9″ square glass baking dish. Make a water bath for them to cook in by pouring 2 cups of very hot water into the dish, or enough to come up to about 1/2″ on the sides of the ramekins. Bake at 300° for 50-60 minutes. The custards are done when only the middle is slightly jiggly. Cool the custards in the water bath, then cover them with plastic wrap before moving them to the fridge for at least 8 hours. When ready to caramelize the sugar with a kitchen torch, sprinkle 1 teaspoon of sugar over each custard. Melt the sugar with the torch until it is browned and hard. Serve immediately.