Crème Brûlée

2 cups heavy cream
5 egg yolks
1/2 cup sugar
1 tbsp vanilla extract
1/2 cup light brown sugar.

Preheat oven to 275° F.

Whisk the cream, egg yolks, sugar and vanilla extract together in a bowl until creamy. Pour this mixture into ramekins and place them in a baking pan. Fill the baking pan with hot water to about halfway up the sides of the ramekins. Place the pan in the oven for 45 minutes to an hour, until you can stick a knife in one and it comes out clean.

Remove the ramekins from the baking pan, set them on the counter and let them cool for about 15 minutes. Place in the refrigerator and allow to chill overnight.

Sprinkle a thin layer of light brown sugar on the top of each. If you have a torch, torch the dessert until caramelized. If not, place under the broiler for a minute or so, keeping a vigilant eye on the process.

Serves 4.