Creme Brulee For Two

Directions

1. 1
   Preheat oven to 300 degrees.
2. 2
   Heat heavy cream and 1/4 cup sugar over high heat until little bubbles form around the edges. Remove from heat.
3. 3
   Whisk egg yolks and vanilla in a bowl, then add a tiny bit of cream mixture while whisking.
4. 4
   Continue adding cream mixture bit by bit until gone. You don't want to add the hot cream mixture all at once because it'll cook the yolks.
5. 5
   Pour into two creme brulee ramekins.
6. 6
   Place ramekins in a baking dish with edges taller than the ramekins.
7. 7
   Carefully pour enough water into the baking dish to halfway cover the sides of the ramekins. Be sure not to get water in the ramekins.
8. 8
   Bake for 40 minutes.
9. 9
   Carefully remove from oven and let cool.
10. 10
    Remove ramekins from baking dish, cover with clear wrap, and refrigerate for at least 3-4 hours.
11. 11
    When ready to serve, sprinkle 1/2 tablespoon of sugar evenly over each ramekin, and torch in slow, steady circles until sugar caramelizes.