Crême Brulée

Method

1) Preheat oven to 300℉.
2) Prepare about 4 cups of boiling water.
3) In a saucepan over medium heat, combine the cream plus 1½ Tablespoons sugar and cook, stirring constantly until sugar is dissolved and small bubbles form around the edges of the pan, about 5 minutes. Set aside.
4) In a separate bowl, beat egg yolks and vanilla until smooth and light. Slowly pour hot cream mixture into egg yolks, stirring constantly, so that the egg yolks don't cook. Strain mixture through a fine sieve (optional) and divide the mixture into four 3 ounce ramekins.
5) Place ramekins in a baking pan and place on the middle shelf of the oven. Carefully pour the boiling water around the ramekins until it's halfway up the sides of the ramekins, being careful not to pour the water into the cream mixture. Cover the pan loosely with aluminum foil and bake for about 25 minutes, or until the custard is loosely set.
6) Chill the custard for a few hours.
7) Sprinkle the remaining sugar evenly on the cooked custard. With a kitchen torch, direct the fire evenly over the surface of the custard until the sugar melts and begins to be brown and bubbly. Serve immediately while the sugar is still warm.