Crème brûlée

Ingredients

• 6 egg yolks
• 2 cup whipping cream
• 1/3 cup sugar
• 1 tsp vanilla extract

Instructions

1. Heat oven to 350°F.
2. In small bowl, slightly beat egg yolks with whisk. Add in whipping cream, granulated sugar and the vanilla extract and beat until evenly colored and well blended. Pour cream mixture evenly into 4 ramekins.
3. Place ramekins in pan. Pour enough boiling water into pan, being careful not to splash water into ramekins. Water should cover two-thirds of the height of the ramekins.
4. Place pan into oven. Bake 30 to 40 minutes or until top is light golden brown and sides are set (centers will be jiggly).
5. Carefully transfer ramekins to cooling rack and cool to room temperature (about 2 hours). Cover tightly with plastic wrap and refrigerate until chilled (at least 4 hours but no longer than 48 hours).
6. Uncover ramekins and gently blot any liquid from tops of custards with paper towel. Sprinkle 2 teaspoons granulated sugar over each chilled custard. Caramelize sugar on each custard by heating with kitchen torch, moving flame continuously over sugar in circular motion, until sugar is melted and light golden brown.
7. Top with berries and serve immediately, or refrigerate up to 8 hours before serving.