This is a fancy dessert that is impressive and easy to make (especially if you like using a butane torch). It can be made in advance and stored for up to 2 days, making it perfect for dinner parties.

INGREDIENTS:  4 servings

• egg yolks – 3
• heavy cream – 1 cup
• sugar – 1/3 cup
• vanilla extract – 1 teaspoon
• sugar (for brulee top)

INSTRUCTIONS:

1. Preheat oven to 350°F.
2. In a small bowl, slightly beat egg yolks with whisk.
3. In a larger bowl, stir heavy cream, 1/3 cup sugar and vanilla extract until well mixed. Then add egg yolks and beat with whisk until well blended.
4. Pour cream mixture evenly into 4 (4oz) ceramic ramekins in an oven-safe pan. Carefully pour boiling hot water into pan until it reaches 2/3 of the height of the ramekins.
5. Bake 30-35 minutes or until top is light golden brown.
6. Cool to room temperature (about 2 hours) and cover tightly with plastic wrap. Refrigerate for at least 4 hours.
7. Gently blot any liquid from tops of custards with paper towel and sprinkle 1-2 teaspoons sugar over each chilled custard.
8. Hold torch 3 to 4 inches from custard, moving flame continuously over sugar in circular motion, until sugar is melted and light golden brown.