Jen Snow Design

Creme brulee is my husband's favorite dessert. If a restaurant is serving it, no matter the flavour, he will order it. Even though I was hosting "ladies night" last night, I really made the dessert for him :)

It is very easy to make, and it was hit with hubby and the ladies! The only tricky thing is you need the little ramekin dishes to make them in. And if you do not have a blowtorch, you can put the desserts under a broiler until caramelized (a few minutes).

Ingredients:
1 large lemon
3 cups heavy cream
About 10 tablespoons sugar
6 large egg yolks
1/2 teaspoon vanilla

Method:
1. Put oven rack in middle position and preheat oven to 325F.
2. Finely grate 2 tablespoons zest from lemons into cream in a 2- to 3-quart heavy saucepan. Stir in 7 tablespoons sugar and a pinch of salt. Heat mixture over moderately low heat, stirring occasionally, until almost boiling, then remove from heat.
3. Lightly beat yolks in a bowl, then gradually whisk in hot cream. Pour custard through a fine-mesh sieve into a quart-size glass measure and stir in vanilla and 1 teaspoon fresh lemon juice. Divide among ramekins.
4. Arrange ramekins in a roasting pan and bake in a water bath (water halfway up the ramekin) until custards are just set around edge but centers wobble when pan is gently shaken, 30 to 35 minutes. Cool custards in water bath 20 minutes, then remove from pan and chill, uncovered, at least 4 hours. (Custards will set completely as they chill.)
5. Sprinkle about 1 teaspoon sugar evenly over each custard, then move blowtorch flame evenly back and forth close to sugar until sugar is caramelized. Let stand until caramel is hardened, 3 to 5 minutes.

I served mine with fresh raspberries on top- yum!

{recipe found on epicurious}