Classic Creme Brulee

Alright, wipe up your drool and give it a try! Creme Brulee is one of those things that looks intimidating, but it's oh-so-easy! And since you can make it ahead of time, creme brulee is the perfect solution to dinner parties. I found these adorable new ramekins at the dollar store, so it was the perfect excuse to break out my favorite creme brulee recipe. I was only cooking for two, but be sure to at least double this recipe with any additional people(or if each person wants a few to themselves like me!).

Ingredients:

1 C heavy cream
2 egg yolks
2 1/2 Tbs granulated sugar
1/2 Tbs vanilla

granulated sugar for shell topping(about 4 Tbs.)

I started with my REAL vanilla from my honeymoon in Cancun. I can't tell you enough how much I prefer real vanilla over imitation. You'll find that your baking goes to a whole other caliber! Look for real vanilla at discounts stores like TJ Maxx, Marshalls, Ross, or Tuesday Morning next to the spices.

In a heat resistant mixing bowl, beat 2 egg yolks with 1Tbs real vanilla until blended. Add 2 1/2 Tbs sugar and mix well.

Boil cream on medium heat until it starts to bubble on the edges.

Pour cream slowly into egg mixture.

Mix well, and you have your creme brulee batter!

Pour your creme brulee batter into ramekins that are set inside a baking pan.

Pour the boiling water into the pan, around the ramekins.

Lightly cover pan with tin foil, and bake for 25 minutes.

Creme Brulee is ready when the batter sets into a gel-like form.

Refrigerate for 2 hours, and then pour about 1/2 tablespoon granulated sugar on top

Use a blow torch to melt the sugar, or put under the broiler until sugar is lightly browned.

You now have perfect classic creme brulee, ready to serve! Enjoy!

Ingredients:

1 C heavy cream

2 egg yolks

2 1/2 Tbs granulated sugar

1/2 Tbs vanilla

granulated sugar for shell topping(about 4 Tbs.)

Start by boiling 4 cups of water to be used for baking later on. In a heat resistant mixing bowl, beat 2 egg yolks with 1Tbs real vanilla until blended. Add 2 1/2 Tbs sugar.

In a medium sauce pan, boil cream on medium heat until it starts to bubble on the edges.

Pour cream slowly into egg mixture. Mix well, and you have your creme brulee batter!

Set ramekins inside a baking pan and pour your creme brulee batter into the ramekins. Pour the boiling water into the pan, around the ramekins. Lightly cover pan with tin foil, and bake for 25 minutes.

Refrigerate for 2 hours and remove for sugar shell topping. For the creme brulee topping, pour about 1 Tbs sugar on each ramekin(tap the edges to spread the sugar evenly). Broil on the top shelf or use a blow torch until golden brown on top.