Creamy Creme

I had the pleasure recently of being responsible for my dad's birthday dinner. After an offer to pass the overdone 'birthday pie' idea, for the newer 'birthday creme brulee' dessert was accepted, I got to work. After comparing a few recipes for the custard base, I chose a happy medium of all. And passed the recommendation for 'creme brulee sugar' for just the plain old white stuff. I did get the opportunity to use my mom's kitchen torch instead of the broiler. After maybe the ninth creme brulee, I think I finally mastered the art of torching. Just a hint- even if you think it is done, or even burning too much, keep going. The only thing I may change in the future is to put less sugar in the custard, to contrast more with the crisp topping.

Creme Brulee

from a blend of recipes

Servings: 7-10 (depending on the size of the ramekins)

Time: 15 minutes (plus time in fridge to set)

• 2 cups of heavy cream
• 4 egg yolks
• 2/3 cup of sugar
• pinch of salt
• 1 tsp vanilla

Preheat oven to 300. Put cream in a saucepan over medium low heat until it is barely simmering, then remove from the heat. Beat egg yolks, vanilla, salt and sugar together until creamy. Add hot cream to egg mixture slowly, careful not to cook the egg. Strain the mixture through a sieve to remove foam. Fill ramekins with creme mixture and bake in a hot water bath* for 30-35 minutes. The middle of the custard can still be pretty jiggly when you take them out and still be good. Remove ramekins from the water bath and allow to cool at room temperature for a bit. Then cover with plastic wrap and refrigerate for at least 2 hours. **You can stop at this point and store the creme brulees in the fridge for up to 3-4 days. When ready to serve, cover custard with 1-2 tsp of sugar and melt either with a torch or under a broiler.

*how to make a hot water bath: Wet a kitchen towel and put it in a baking dish, then put the ramekins in the dish and fill them with the custard. Fill the baking dish (outside of the ramekins) with hot water. I find it is sometimes easier to pour the water in the dish while the dish is in the oven (depending on how rickety the oven is).