Crème Brulé

6 large egg yolks
6 tbsp. sugar
1 1/2 cups heavy (whipping) cream or 18% coffee cream
1/2 tsp. good-quality vanilla (I used Madagascar vanilla bean paste, in which you can see the teeny seeds from the vanilla pod)
sugar, for sprinkling on top

Preheat oven to 325°F. In a bowl, whisk together the egg yolks and sugar. Whisk in the cream and vanilla.

Divide among 6 small ramekins, and put them into a roasting pan or 9″x13″ pan; pour water in so that the water comes about halfway up the sides of the ramekins. This will sort of insulate them so that they cook gently and evenly.

Bake for about 40 minutes, until the custards are set but still just slightly jiggly in the middle (you’ll get a feel for this!). Take them out, let them cool and then refrigerate for a few hours or overnight, until nice and cold.

Sprinkle an even layer of sugar over each dish and caramelize with a torch or transfer to a cookie sheet and place under the broiler in the oven for about 2 minutes, just until the sugar is caramelized and golden. Turn the sheet around, if you need to, to help them caramelize evenly. Refrigerate again, or just let them sit on the countertop while you eat dinner or make coffee, just until the sugar is set and crackly.

Serves 6.