Perfect Creme Brulee
Adapted From: The Best Recipe Cookbook
6 large egg yolks
6 tablespoons white sugar
1 1/2 cups whipping cream, chilled
4 tablespoons dark brown sugar
Adjust oven rack to center position and heat to 275 degrees. Butter six 1/2 cup ramekins or 2/3 cup custard cups and set them in a glass baking pan. Whisk yolks in a medium bowl until slightly thickened. Add white sugar and whisk until dissolved. Whisk in cream, then pour mixture into prepared ramekins. Set baking pan on oven rack and pour warm water into a pan to come halfway up the ramekins. Bake uncovered until custards are just barely set, about 45 minutes.
Remove baking pan from oven, leaving ramekins in the hot water; cool to room temperature. Cover each ramekin with plastic wrap and refrigerate until chilled, at least 2 hours, or overnight. While custards are cooling, spread brown sugar in a small baking pan; set in turned-off (but still warm) oven until sugar dries, about 20 minutes. Transfer sugar to a small zip lock bag, seal, and crush sugar finely with a rolling pin. Store sugar in an airtight container until ready to top custards.
Remove chilled ramekins from refrigerator, uncover, and evenly spread 2 teaspoons of brown sugar on top of each. Using a blow torch and holding the flame 6 inches away from the sugar, quickly move the flame back and forth until the sugar is completely melted. (Also, watch to see if it catches on fire and blow it out quick!)
Your can serve a few minutes later once the tops have cooled. The sugar tops will deteriorate in about an hour.