Preheat oven to 300 degrees. In a large bowl, whisk the egg yolks and sugar until the mixture is thick, and pale yellow. Add crème and vanilla, whisk until well blended. Strain the mixture using a fine mesh strainer over a large bowl, this removes any foam or bubbles.
2.
Divide mixture among 6 ramekins, place ramekins in a water bath, keeping the water 1/2 inch below the ramekin rim. Bake for 50-60 minutes until the edges are set. Remove from oven leaving ramekins in the water bath until cooled. Refrigerate at least 2 hours or up to 2 days.
3.
When ready to serve, sprinkle sugar over top of the custard. Caramelize with your kitchen torch..
4.
Note: if you are putting "secret bits" in the bottom, put them in before you pour in the custard. Just a few berries or berries mixed with jam is great.
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By
Laura
