Creme Brulee

Directions

1. 1
   Preheat oven to 325°F.
2. 2
   In a large bowl cream together egg yolks and 3/4 cup sugar with a whisk till pale yellow and thick.
3. 3
   Pour creme into medium saucepan over low heat.
4. 4
   Bring cream to a brief simmer, do not boil and add vanilla.
5. 5
   Remove from heat and temper the egg mixture by adding 1/2 cup of cream at a time while continuously whisking to keep eggs from cooking.
6. 6
   Keep whisking till all cream is added.
7. 7
   divide into six 6-oz ramikins about 3/4 way full.
8. 8
   Place ramekins in roasting pan and add water to pan till about 1/2 way up sides of ramikins.
9. 9
   Bake till barely set around the edges, 40 minute.
10. 10
    If starts to brown place a piece of foil on top.
11. 11
    Remove from heat and let cool at room temperature.
12. 12
    Transfer ramekins to fridge.
13. 13
    Chill for about 2 hours.
14. 14
    Sprinkle each w/ 1 tbsp sugar, hold a kitchen torch 2 inches over surface and use just long enough to brown the sugar.
15. 15
    Garnish with fruit, raspberry sauce, cookies-- whatever--and serve immediately.