Creme Brulee

1 cup heavy cream

1 cup milk

1/4 vanilla bean (split) or some vanilla extract (1/2 teaspoonish?)

3 egg yolks

1 whole egg

1/4 cup sugar

White sugar (brown sugar will catch on fire and make a real fine mess)

1. Preheat oven to 325 F

2. Combine heavy cream, milk (and vanilla bean if using) in sauce pan; heat to boil. Remove from heat and allow to rest for 10 minutes. Scrape bean seeds into the milk mixture or add vanilla extract.

3. With an electric mixer, combine eggs and sugar. Add the milk mixture in a steady stream. (After fully blended, strain mixture through a fine strainer if you used the vanilla bean.)

4. Divide mixture into 4 ramekins. Set ramekins in baking dish and pour hot water around the ramekins so they are 1/2 submerged.

5. Place in center of oven and bake for 25-30 minutes, or until just set. Remove from oven and chill for several hours.

6. Set ramekin on a flame resistant surface (such as large cookie sheet). Cover top with white sugar and caramelize the top with torch, using a smooth motion working from outside towards the middle until golden brown.