Sinful Creme Brulee

Directions

1. 1
   Preheat oven to 300.
2. 2
   Have ready a flame-proof 1 quart shallow baking dish and a roasting pan that can accomodate the baking dish.
3. 3
   Boil a kettle of water for the water bath.
4. 4
   Heat the cream and half and half in a saucepan over medium heat until hot.
5. 5
   Remove from heat.
6. 6
   Whisk yolks, 1/2 cup of sugar and salt in a medium bowl.
7. 7
   Showly add the cream mixture, whisking constantly until smooth and well blended.
8. 8
   Add vanilla.
9. 9
   Pour the mix through a fine strainer that's set over a bowl.
10. 10
    This will catch any tiny chunks not blended.
11. 11
    Pour the custard into the baking dish and skim any foam from the top.
12. 12
    Transfer to the roasting pan, place in the oven and pour enough boiling water into pan to reach halfway up the sides of the baking dish.
13. 13
    Bake for 25 - 30 minutes or until the custard is set around edges but still slightly jiggly in the center.
14. 14
    CAREFUL not to over bake - the custard will set further as it cools.
15. 15
    Remove baking dish from the water bath and let cool completly on a wire rack.
16. 16
    Refrigerat the creme brulee, loosely covered with plastic wrap at least 4 hours or for a full 24 hours it must be thoroughly chilled and set .
17. 17
    After the refrigeration time, preheat the broiler.
18. 18
    Have the reoasting pan ready.
19. 19
    and fill a bowl with ice water.
20. 20
    Gently blot the surface of the custard with a paper towel to remove any condensation.
21. 21
    Sift the remaining 1/4 cup sugar evenly over the custard.
22. 22
    Place the baking dish in the roasting pan and carefully pour enough ice water into the pan to halfway up the sides of the baking dish.
23. 23
    THIS IS WHERE YOU DO NOT MOVE FROM THE STOVE.
24. 24
    Broil custard about 3 inches from heat for 2 - 3 minutes until sugar has melted and turned dark gold in color.
25. 25
    Slowly rotate the dish so the sugar caramelizes evenly.
26. 26
    Remove from broiler and cool the custard in the ice water for 5 minutes.
27. 27
    Remove the baking dish from the baking pan.
28. 28
    Serve immediately or refrigerate uncovered no more than 1 hour or the topping will be soggy.