Creme Brulee is Owen’s all time favorite dessert. And I can’t argue with fabulous. It’s sweet, it’s creamy, it’s got a little sugary crunch… I could probably eat it on a regular basis. And despite its sophistication, it is actually not difficult to make. This recipe is from The Chef (aka my sister); if I can do it, you can do it.

Makes 7-9

2 cups heavy cream

1 cup milk, divided

1/2 vanilla bean

6 egg yolks

1/2 cup sugar

Strawberries and blueberries for topping (optional)

Preheat the oven to 325 degrees. In a mixing bowl combine 1/2 cup milk, sugar and egg yolks. Set aside. Cut the vanilla bean in half (down the center) and scrape the seeds our of the bean pod with the point of the knife. Combine the vanilla beans, the vanilla pod, cream and the remaining 1/2 cup milk in a saucepan. Bring to a roiling boil. Remove boiling cream mixture from heat and temper with egg yolk mixture, whisking constantly (To temper: Add a little of the boiling mixture, whisking all the while, to egg mixture to get it to avoid curdling before adding the rest.) Return tempered mixture to the saucepan and continue cooking 1 more minute. Remove from heat and strain using a fine mesh sieve. Pour cream mixture evenly into the ramekins. Bake in a water bath (place ramekins in a baking dish with sides and surround them with water about half way up the sides of the ramekins) until a toothpick inserted comes out clean, and center is almost set, about 30 – 45 minutes.

Let the cream cool before spreading a thin, even layer of sugar on the top. Using a torch, evenly flame the sugar until brown and bubbly; creating a crust (brulee) on the top of your cream (creme).

Side note: I am also aware of people scorching their sugar in the oven, with a broiler. (But I have no experience with that.)

Place sliced strawberries and fresh blueberries on the top before serving if desired. Congratulations! Now you get to eat!

Another Side note: These can be made in advance. You can chill the desserts in the refrigerator ahead of time until ready to serve.