Hazelnut Creme Brulee

Directions

1. 1
   preheat oven to 300.
2. 2
   in a large bowl, whisk together egg yolks and 1/3 cup of sugar until the sugar has dissolved and the mixture is thick and pale yellow.
3. 3
   add cream, creamer, syrup and vanilla,and continue to whisk until well blended.
4. 4
   strain into a large bowl, skimming off any foam or bubbles.
5. 5
   divide mixture among 6 ramekins or custard cups.
6. 6
   place a paper towel in the bottom of a 9 by 13 inch baking dish so the ramekins do not slide.
7. 7
   put the ramekins on the paper towel.
8. 8
   to make a water bath pour look warm water into pan until about halfway up the side of the ramekins.
9. 9
   bake until set around edges but still a little loose in the very center (think jello), about 40 to 50 minutes.
10. 10
    remove from oven and let cool in water bath chill for at least 2 hours or up to 2 days.
11. 11
    when ready to serve, sprinkle about 2 teaspoons of superfine sugar over each custard.
12. 12
    for best results use a hand held torch to melt and lightly brown sugar.
13. 13
    rechill custard for a few minutes before serving.
14. 14
    if you do not have a torch place under a broiler until sugar melts.