Creme Brulee from Allrecipes.com

When my husband gets it in his head to make some random dish - there's seriously almost nothing stopping him. In this case, he made this dish twice because he got it wrong the first time. I'd like to point out that the guy who gives me crap about my lousy food pictures, took the really awesome picture below. (Note the sarcasm!) Happy New Year!!!

Ingredients:

(My husband doubled this recipe, poured into it to one large dish, baked for over an hour and broiled for four minutes to get the result above.)

• 2 cups heavy cream
• 1/4 cup white sugar
• 1 pinch salt
• 1 teaspoon vanilla extract
• 3 egg yolks
• 4 tablespoons white sugar

Preparations:

1. Preheat oven to 300 degrees F (150 degrees C) and line the bottom of a large baking pan with a damp kitchen cloth.
2. Bring a large pot of water to boil. While water is boiling, combine cream, 1/4 cup sugar and salt in saucepan over medium heat. Stir occasionally 4 to 5 minutes, until steam rises. In a medium bowl, beat egg yolks and vanilla until smooth. Pour hot cream into yolks, a little at a time, stirring constantly, until all cream is incorporated. Pour mixture into four 6 oz. ramekins.
3. Place ramekins on towel in baking dish, and place dish on oven rack. Pour boiling water into dish to halfway up the sides of the ramekins. Cover whole pan loosely with foil.
   Bake 25 to 30 minutes in the preheated oven, until custard is just set. Chill ramekins in refrigerator 4 to 6 hours.
4. Before serving, sprinkle 1 tablespoon sugar over each custard. Use a kitchen torch or oven broiler to brown top, 2 to 3 minutes.