Crème Brûlée

  1. Whisk the egg yolks with the sugar until well combined - about 1 minute. Add the milk, cream and vanilla and stir until well combined.
  2. Ladle into ramekins and bake at 220° F for 90 minutes or until set. The edges should be done but the inside still jiggly.
  3. Remove from oven and let cool to room temperature. Cover with plastic wrap and refrigerate for at least three hours or until completely chilled.
  4. Just before serving, remove the ramekins from the refrigerator and sprinkle 2 teaspoons of sugar on top of each cream. Using a culinary torch, melt the sugar until it is dark brown. Enjoy immediately.
Makes 6 servings.

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