Creme Brulee

My favorite dessert (after Key Lime pie)!  I even own these baking dishes and a Creme Brulee torch! If you don't want to go to this slight trouble of making it from scratch, you can buy a box by Dr. Oetker in the pudding aisle. All you have to do is add heavy cream. It's quite good, but of course homemade from scratch is always better!

Ingredients:
1 1/4 cups heavy cream
1/2 cup whole milk
3 large egg yolks
1/3 cup sugar
2 tsp vanilla extract
6 tblsp (approx) light brown sugar, for topping

Directions:

1. Center a rack in the oven, and preheat to 200 degrees. Put six baking dishes on a baking sheet lined with parchment.
2. Bring the cream and the milk just to a boil.
3. In a 1 or 2 quart glass measuring cup or in a medium bowl, whisk the egg yolks, sugar and vanilla together until well blended but not airy. Still whisking, drizzle in about one quarter of the hot liquid - this will temper, or warm, the yolks so they won't curdle. Whisking all the while, slowly pour in the remainder of the cream and milk. Make sure there are no bubbles in the custard, then strain it into the baking dishes.
4. Bake the custards for 50 to 60 minutes, or until the centers are set. Lift the dishes onto a cooling rack and let cool to room temperature.
5. Cover each with plastic wrap and refrigerate. When ready to serve, sprinkle the top of each dish evenly with brown sugar, then caramelize the tops using your ovens' broiler, or a blow torch.