Creme Brulee

This is not out of my old cook books, but this is a new recipe for me, something I have wanted to try for so long.
My favorite dessert to get when going to a restaurant is Creme Brulee.  I have always thought it was some really hard difficult task to make such a beautiful tasty dessert....I mean, smooth creamy custard with such yummy sugar on top....there had to be a secret.

But alas, I decided to try to make it, thinking that I was most definitely going to fail..... but oh my goodness.

Everyone needs to add this to their daily/weekly diet right now............

So it isn't the best for your waistline....but it will make you feel so happy and content :)

And another plus? I swear EVERYONE can make creme brulee.

**does anyone else think of that SNL skit that has that kid talking about creme brulee?? that is all I think about when I say the word!**

My finished product....

Creme Brulee

Alton Brown on Foodnetwork

1 quart heavy cream

1 vanilla bean split and scraped (I just used pure vanilla bean paste, but you can use 1 Tbsp Vanilla extract)

1 cup vanilla sugar (I just used regular sugar) **DIVIDED**

6 large egg yolks (I saved the egg whites to use for an omelet the next morning)

2 quarts or so of hot water

Preheat oven to 325 degrees

Bring cream and vanilla/vanilla bean/vanilla pulp/ or vanilla paste to boil over med. high heat in a med. sauce pan. Once it comes to a boil, cover and allow to sit for 15 minutes. If using a vanilla bean, remove it.

While the milk is cooling, whisk 1/2 cup sugar, and egg yolks till they become light in color. **Slowly** add milk to egg mixture while whisking constantly.

Pour into 6 ramekins (I only had 4 and just saved the rest of the mixture and made up more the next day)

Place filled ramekins into large cake pan or roasting pan and fill with pan with hot water till it comes halfway up the side of the ramekin.

Bake 40-45 minutes or until the creme brulee is set but still a little "trembling" or wiggly still in the middle. (Mine took more like 55 minutes or so)

Cool for a few hours in the fridge.

Cover each creme brulee with the other 1/2 cup of sugar so it is evenly divided between the six. Spread evenly over the top (I used coarse sugar, it gave it a nice crunch)

The recipe says to use a torch to melt the sugar.....but I know not everyone has one of those (including me)

So I just put mine under the broiler (leaving the rack in the middle) and let it the sugar melt for about 5 minutes....I just checked after every minute and rotated the ramekins to try to get an even brown.

So easy, and so so so good. It is such a fancy dessert for how easy it is to do. 

It is so silky smooth and sweet/but not too sweet.....I am dreaming of it right now.

I give this two thumbs up!