Creme Brulee

Directions

1. 1
   Preheat the oven to 250°F. Arrange six 1 1/2-cup ramekins on large baking dish lined with a cloth.
2. 2
   Place cream and vanilla in a medium saucepan on medium heat. Bring almost to a boil.
3. 3
   Meanwhile, whisk yolks and sugar in a large bowl until thick and pale. Gradually pour in hot cream mixture, whisking constantly.
4. 4
   Return mixture to clean saucepan. Cook on low heat 10-12 mins, stirring constantly until thick enough to just coat the back of a wooden spoon (be careful not to overheat or mixture will curdle). Divide custard among ramekins. Pour boiling water into baking dish to come halfway up sides of ramekins.
5. 5
   Bake 20-25 mins until almost set and slightly wobbly in center. Remove ramekins from baking dish. Cool slightly on a wire rack.
6. 6
   Refrigerate until chilled. Just before serving, sprinkle custards with an even layer of demerara sugar. Using a kitchen blowtorch, drag the flame back and forth over the sugar until caramelized.