Creme Brulee

Earlier I had purchased two pints of heavy whipping for something, but I only ended up using one.  The other one was about to go bad so I had to figure out how to use it up.  While I was flipping through my bookmarks, I found a cremé bruleé recipe.  I’m not going to bother re-posting the whole recipe, you can find a very excellent write-up here: http://www.cookingforengineers.com/recipe/32/Creme-Brulee-Crme-Brle.

The only change I would make to the recipe is to up the amount of vanilla extract.  I’m not sure if I would double it, but I would at least go half again the next time I make this.

It tasted even better than it looks.

As bonus to creamy, custardy goodness, I got to buy a blowtorch to caramelize the tops!  I still need to work on my technique of browning the top without burning the sugar.  I plan on having plenty of practice.  If I don’t have the motivation, Lindsay will make sure that I do.