The Perfect Creme Brulee

Directions

1. 1
   Simmer the sugar and the heavy cream (don't boil).
2. 2
   Combine the egg yolks and the vanilla in a bowl. Whisk them together.
3. 3
   Temper the cream and the egg yolks together. Add the eggs slowly, whisking constantly so you don't cook the eggs.
4. 4
   Pour equal amounts of the egg cream mixture into 10 ramekins.
5. 5
   Put the ramekins in 2 pans and add 1 inch of water to each pan.
6. 6
   Bake at 350F for 35-40 minutes, or until they jiggle slightly in the middle.
7. 7
   Remove from the water and let cool on a wire rack.
8. 8
   Chill in the fridge overnight
9. 9
   Sugar shell:
10. 10
    Sprinkle sugar in the raw over the creme brulee; tap off the extra sugar. Use a kitchen torch to caramelize the sugar. Garnish with fresh fruit.