Crème Brûlée

History:
This might have been my first culinary conquest. I made it 2-3 times a week for one summer in maybe middle school? Now, I can't even eat it. I have lost some of my skill at making it.... but honesty, I just wanted a blow torch. And, boy, is it fun. What 14 year old boy does not want some sort of butane fueled fire? So here it is Crème Brûlée.

Recipe: [This is for a standard 5 ramekins...when I made it for the egg shells I halved the recipe]

1/2 vanilla bean or vanilla extract
2 cups heavy cream
4 egg yolks
salt
1/4 cup of sugar

Warm the cream with the vanilla extract until steam comes off and a light film is formed. Remove from heat and cool while you get the other part ready.

Whisk the egg yolks, sugar, and salt together until a think pale yellow that falls like ribbons from the whisk.

Combine via tempering the creme and egg mixture.

Return to heat. Heat the creme until thick and just shy of boiling [slightly bubbly].

Strain.

Divide in the ramekins. Add boiling water to the pan with the ramekins til halfway up the ramekins. Lightly cover with aluminum foil and gently put in the oven for 30 minutes.

Take out of water bath and cool to RT then refrigerate for at least 4 hours. Good for 3 days.

Sugar on top with torch. Or I have heard you can put under a broiler and get it. Just not as fun.