Creme brulee

Ah...Creme brulee, need I say more? 

This is the type of dessert that can make any problem you've had just disappear! Just a few years ago, before I truly appreciated the joy that is creme brulee, I had the audacity to call it, and I quote "pudding". My friends Melissa and Karine wanted to throttle me, and I understand why. This is now and probably always will be, one of my favorite desserts. The way you have to crack the shell before dipping your spoon into the richest, creamiest of luxuries...oh boy, I'll stop now before I make a fool of myself. Anyway, who needs to go to the restaurant to indulge, when you can make it at home, so here's what you'll need:

(makes 6)

6 large egg yolks (for a thicker texture, use 8 yolks)

2 cups 35% whipping cream or Nutri-whip for a parve version

1 vanilla bean or 1 tsp good quality vanilla extract

1/2 cup or 3/4 cup granulated sugar (depending on if you prefer sweet, or very sweet)

1/4 cup brown sugar

1/8 tsp salt

Preheat oven to 325F, then in a saucepan, add the cream and the vanilla bean (it can be added whole, or you can split it and remove the seeds with a knife), then bring it to a slow boil on medium heat till it scalds (Definition:To heat (a liquid, such as milk) almost to the boiling point.), then turn off the heat and let it cool for about 15 minutes. While the cream is heating up, in a bowl, whisk the egg yolks with the granulated sugar and salt, until the yolks become thick and the color lightens up to a pale yellow. Now slowly add a few spoons of the cream to the egg mixture and whisk, you want to temper the egg mixture, which basically means that you add some hot liquid to raw yolks a little at a time, so that the hot liquid doesn't turn the yolks into scrambled eggs. Once you've added all the cream (make sure to remove vanilla bean), pour into 6 ramekins (or small foil cake molds) and place in a large deep baking dish, then slowly pour in boiling water halfway up the ramekins. Bake them for about 45 to 50 minutes, the tops will turn a goldish color and you will see a slight jiggle. Remove them from the oven and let them cool for 20 minutes then refrigerate for 2 hours to overnight (they can stay in the fridge up to 3 days, if they last that long). For the crispy topping, sprinkle each ramekin with about 2 tbsps of brown sugar, evenly distributed, then with a mini blowtorch, caramelize the top, till brown and bubbly. If you don't have a blowtorch (I don't!), you need to place them under a broiler for a few minutes then refrigerate for 10 minutes and serve. The effect won't be as nice as the torch, but the taste will be just as good. Enjoy!