Feeling Fancy? Creme Brulee !!

Instructions

1. Preheat oven to 325 degrees. Heat a pot of hot water for the water bath.
2. Heat the cream and vanilla in a saucepan until it comes to a simmer. Scrape seeds from vanilla bean and add to saucepan along with vanilla bean pod. If you are using extract put it in the cream and bring to a simmer.
3. Next, whisk together egg yolks and sugar in a separate bowl until it becomes light and frothy. Slowly pour the hot cream mixture into the egg yolks while whisking continuously to avoid cooking the eggs.
4. Bake in preheated oven 30 – 45 minutes, until set but centers still jiggle slightly (bake time will vary based on which size of ramekins used, less time for smaller, more time for larger). Cool at room temperature 30 minutes then transfer to refrigerator to chill 2 hours.
5. The final step is to sprinkle sugar on the top of the custard and use a kitchen torch to caramelize the sugar, creating a crunchy, golden-brown topping.