I’m a sucker for desserts. I always need to have something sugary and sweet every time I finish eating a full meal. It’s just something that I have gotten used to in the past years. This is a classic recipe of Creme Brulee, which I am so obsessed over that I can actually eat five full serving in one seating.

Ingredients: (serves 5)

6 egg yolks

6 tablespoons white sugar, divided

1/2 teaspoon vanilla extract

2 1/2 cups heavy cream

2 tablespoons brown sugar

Procedure:

- Preheat oven to 300 degrees F (150 degrees C).

- Beat egg yolks, 4 tablespoons sugar and vanilla in a mixing bowl until thick and creamy.

- Pour cream into a saucepan and stir over low heat until it almost comes to boil. Remove the cream from heat immediately. Stir cream into the egg yolk mixture; beat until combined.

- Pour cream mixture into the top of a double boiler. Stir over simmering water until mixture lightly coats the back of a spoon; approximately 3 minutes. Remove mixture from heat immediately and pour into a shallow heat-proof dish.

- Bake in preheated oven for 30 minutes. Remove from oven and cool to room temperature. Refrigerate for 1 hour, or overnight.

- Preheat oven to broil.

- In a small bowl combine remaining 2 tablespoons white sugar and brown sugar. Sift this mixture evenly over custard. Place dish under broiler until sugar melts, about 2 minutes. Watch carefully so as not to burn.

- Remove from heat and allow to cool. Refrigerate until custard is set again.

Personally, I like the top to be a little brown than what is normally served in classy restaurants, so I let it stay in the oven for a little while to get that caramelized top. But if you’re more of a fan of the yellowish-white top that is traditional in creme brulee then consider yourself lucky because this recipe is done exactly for that kind of creme brulee.