Eggs+Sugar+Cream+Fire=Creme Brulee (For Eddie)

This dish is a big "Up Yours" to Ice Cream. Smooth, creamy, and a delightful crunch. So easy to make! Some tools you'll need:

• A roasting pan
• Four to six ramekins(like teeny tiny casserole dishes)
• A small butane torch (or use your broiler)
• Fine mesh strainer

This dish is a treat- so I suggest going balls out on quality ingredients. Get whole Vanilla beans, and Turbinado sugar (you can find it at the grocery store 'Sugar in the Raw' is good)
This is  Paula Deen's recipe: (my directions)

• 2 cups heavy cream
• 1 vanilla bean, slit lengthwise (take a small knife tip and scrape out the inside and drop into the cream)
• 4 large egg yolks
• 1/4 cup, plus 1 tablespoon sugar
• 1/3 to 1/2 cup white granulated or light brown sugar(or Sugar in the raw, like I said)

In a heavy-bottomed medium stainless steel saucepan, heat cream with vanilla bean over medium-low heat for 15 minutes, keep stirring so the eggs don't curdle.

 Turn off the heat and let the vanilla bean steep for about 15 minutes. Then get it the fuck out of your life. It's served its purpose....I suppose if you rinse it off and let it dry, you can stick it in your sugar jar. IF YOU MUST.

Strain through a fine mesh strainer. Strain it into something that makes it easy for your to pour it

Either whisk or throw into your mixer the egg yolks for about five minutes until light in color. Gradually beat in 1/4 cup plus 1 tablespoon sugar. Add about half the cream, a little at a time to the egg mixture, whisking until well blended. Then pour the egg mixture into the remaining cream mixture. Stir until completely blended.


Pour the custard into 4 (9-ounce) ramekins.  Place the dishes in large baking pan. Put the roasting pan into the over and THEN add the water. This helps you avoid sloshing water into your happy little bowls of cream. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake for 35 to 40 minutes or until the mixture is set in the center (it should still wiggle when shaken). Carefully remove the dishes from the baking pan(some people use a spatula to help lift them out. Let cool to room temperature and then refrigerate for at least 2 hours, or up to 24 hours. Let creme brulee stand at room temperature 20 minutes before serving.

Divide 1/3 to 1/2 cup white or light brown sugar in a thin, even layer over each custard, covering it completely. To caramelize the sugar, light a butane torch and hold it so the flame just touches the surface. Start at the center and spiral out toward the edges of the ramekins. If the sugar begins to burn, pull the torch away and blow on the sugar to extinguish the flame. Serve immediately.

Now kids, please for the love of Gawd be careful. Please don't set yourself, your cat, your curtains, your husband, your kids, your entertainment lawyer, your mailman or anything else on fire. Fire Bad! You can't enjoy creme brulee whilst on fire. Now go enjoy my favorite dessert, or I'll cut you!