Super Easy Crème Brûlée

     Crème brûlée is a classic French dessert, and is easier to make than most people think. When I made this for the first time, I expected it to be extremely time-consuming and difficult. But there are only five ingredients, and almost all of the time is...waiting. Waiting was the hardest part for me, because I just wanted to eat it!
     For this, you will need a kitchen torch to caramelize the sugar. I tried to do it with a plastic lighter, but it did not work at ALL. I know that BonJour is a pretty decent brand, and you can get a BonJour kitchen torch at Bed Bath and Beyond, Target or Kohl's, and I'm sure other places as well.
     Here I have a classic vanilla custard, but there are many different flavors you could experiment with such as chocolate, strawberry, and caramel. I got this amazingly simple recipe from Betty Crocker, but I also have it below:

Super Easy Crème Brûlée

(I think we got 6 custards from this recipe)

Ingredients:

- 6 egg yolks

- 2 cups whipping cream

- 1/3 cup granulated sugar

- 1 teaspoon vanilla

- boiling water

- sugar for caramelization

Directions:

1. Heat oven to 350°F. In 13x9-inch baking sheet, place 4-6 (6-oz) ceramic ramekins.* In a small bowl, slightly beat egg yolks with wire whisk. In a large bowl, stir whipping cream, 1/3 cup granulated sugar and the vanilla until well mixed. Add egg yolks; beat with wire whisk until evenly colored and well blended. Pour cream mixture evenly into ramekins.

2. Carefully place the pan with ramekins in oven. Pour enough boiling water into the pan, being careful not to splash water into ramekins, until water covers two-thirds of the height of the ramekins.

3. Bake 30 to 40 minutes or until top is light golden brown and sides are set (centers will be jiggly). NOTE: If you aren't sure how to tell when the custards are done, look it up on YouTube. This is important!

4. Using tongs or grasping tops of ramekins with a pot holder, carefully transfer ramekins to cooling rack. Cool to room temperature, about 2 hours. Cover tightly with plastic wrap; refrigerate until chilled, at least 4 hours but no longer than 48 hours.

5. Uncover ramekins; gently blot any liquid from tops of custards with a paper towel. Sprinkle 2 teaspoons granulated sugar over each chilled custard. Holding kitchen torch 3 to 4 inches from custard, caramelize sugar on each custard by heating with torch about 2 minutes, moving flame continuously over sugar in circular motion, until sugar is melted and light golden brown. Serve immediately, or refrigerate up to 8 hours before serving.