It's so disgustingly easy to make, too. I should do it more often. And it gives my pyromaniac child a chance to use my fave kitchen gadget: the butane torch.
Recipe is from the 1997 edition of Joy of Cooking.
Crème Brûlée (with Caramel Glaze III)
2 cups heavy cream
3 large eggs
1/2 cup sugar
3/4 teaspoon vanilla extract
Heat cream almost to a simmer. In a four-cup measuring cup, stir eggs and sugar until just blended. Gradually stir in the cream. Stir in vanilla. Pour into six 6-ounce custard cups and place in a water bath (in a 13x9 pan). Set the pan in the oven and set the oven temperature to 250. Bake until the custards are set but still slightly quivery in the center - 1 to 1 1/2 hours. Remove custards from the water bath and cool on a rack to room temperature. Cover tightly with plastic wrap and refrigerate at least 8 hours or up to 2 days.
Shortly before serving, remove plastic wrap and gently blot any liquid from the surface. Sprinkle 1 1/2 to 2 teaspoons sugar (turbinado is good) over the surface of each custard. Carmelize the sugar with a torch. Serve at once.
Serves 6.
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