Creme Brulee

Creme brulee is one of those intimidating desserts. But once you actually make it, it's really easy. All you need are 4 small ramekins and square baking dish to make perfect creme brulee. This recipe is adapted from a Barefoot Contessa recipe. Ina Garten makes some amazing food. This is no exception.

Creme Brulee
1 whole egg
2 egg yolks
1/4 cup sugar, plus more for the top
1-1/2 cups heavy cream
1 vanilla bean
Boiling water

Preheat oven to 300 degrees.

Beat together the egg, egg yolks and 1/4 cup sugar until combined. Split the vanilla bean, and scrape out the vanilla. Add vanilla and the pod to a sauce pan with the cream. If you do not have a vanilla bean, you can use 1/2 teaspoon vanilla extract. Scald the cream and vanilla until hot, but not boiling. Slowly and gradually mix hot cream into egg and sugar mixture. You want to do this slowly so as not to cook the egg yet.

Place the ramekins in a baking dish and divide the custard mixture between the ramekins. Pour boiling water in the baking dish until it is half way up the sides of the ramekins.  Bake for 35-40 minutes until the custard is set. Let come to room temperature and refrigerate until ready to use.

before serving. Sprinkle with a very thin layer of sugar and use a torch to carmelize. Or place under broiler until carmelized.

Enjoy!