Crème brûlée

One of my friends in high school gave me a blow torch as a gift. I never got around to using it until now. What a shame! These individual baked custards carry a mysterious prestige for no reason; it was very simple! This recipe makes 5-6 servings, depending on the size of your ramekins. Adapted from the Joy of Cooking.

Ingredients:

• 2 1/2 c. heavy cream
• 4 egg yolks
• 1/3 c. sugar, plus extra for topping
• zest of 1 orange
  
• 1 tsp. vanilla

Heat cream until simmering. Meanwhile, beat yolks, sugar, and zest until pale in color. Gradually poor cream into yolk mixture while stirring. Add vanilla. Poor equal amounts in ramekins. Place ramekins in a large cake pan and fill with hot water about half way up the sides. Bake in 325 degree oven for about 40 min. Refrigerate for a few hours. When you are ready to serve, spread a 1 tsp. sugar on top of each custard. Using a kitchen torch, gently melt the sugar into a hard caramel glaze. Serve with fresh fruit or plain!

For a variation, place chocolate chunks, Snicker's or Milkyway candies, or fresh berries in the bottom of your ramekins before pouring in the custard. You may also use any kind of citrus zest.

If you don't have a blow torch, you may try using your broiler. It may not work as well, plus it isn't half the fun!