Creme Brûlée.

I like to call this my "award winning" creme brûlée. Back in 2013, when my daughter and I made this with candied peaches, we won second place in the Camden-Wyoming Peach Festival dessert contest. 

Ingredients:

1 quart of heavy cream

1/2 teaspoon vanilla extract

6 yolks from large eggs

1/2 cup sugar

You'll need porcelain cups called ramekins. Plus a deep baking pan. 

Preheat the oven to 325. 

Start by putting the cream in a medium sauce pan. Add the vanilla. Slowly bring to a boil. Put aside, off the heat. 

Take the egg yolks, whisk and slowly add the sugar. The color of the mixture should be a pale yellow. 

Slowly mix the egg yolks with the cream, stirring continuously. Once fully combined, pour the mixture into 6 ramekins. Place the ramekins in the deep 

Baking pan. And hot water to the pan surrounding the ramekins. The water should come halfway up the ramekins. Do not let even a drop of water get into the creme mixture!  This will prevent it from thickening. 

Place in the oven for 45 minutes. It should be thick by now.  Let cool. Sprinkle sugar on top and use a small blow torch to carmelize the sugar. 

For the peach festival, we put slices of peaches on top before sprinkling the sugar, and carmelized the sugar over the peaches. 

It is a most decadent dessert.