Here is a GREAT creme brulee recipe:
1 TBS unsalted butter, softened
6 large egg yolks, chilled
6 TBS white sugar
1 1/2 cups whipping crean, chilled
4 TBS dark brown sugar
Adjust oven rack to center position and preheat oven to 275 degrees. Butter 6 1/2 cup ramekins (or 6 2/3 cup custard cups) and put them in a glass baking pan.
Whisk egg yolks in a medium bowl until lightly thickened. Add white sugar and whisk until it dissolves. Whisk in cream and then pour into ramekins.
Place baking pan on oven rack and pour warm water into pan until it comes halfway up the ramekins. (Like a cheesecake, this helps to produce a more custardlike consistency, essential to cheesecake and creme brulee). Bake uncovered until custards are just barely set, about 45 minutes.
Remove pan from oven and leave ramekins in pan. Cool to room temperature. Cover each ramekin with plastic wrap and refrigerate until chilled, at least 2 hours (can be covered and refrigerated overnight).
While custards are cooling, spread brown sugar in a small baking pan; set in turned off (but still warm) oven until sugar dries, about 20 minutes. Place sugar in a small zip-loc bag, seal, and crush fine with a rolling pin. Store sugar in an air tight container until you’re ready to top the custards.
Adjust oven rack to the next to the highest position and heat broiler. Remove chilled ramekins from refrigerator, uncover, and evenly spread each with 2 teaspoons dried sugar. Set ramekins in a baking pan. Broil, watching constantly and rotating pan for even carmelization, until toppings are brittle, 2 to 3 minutes.
Referigerate to rechill custard, about 30 minutes. The topping will start to deteriorate after about an hour.
Please note that if you have a cooking torch you can cook the custards much quicker, but this is assuming you do not have one. Enjoy!
This is a great one for the winter holiday season
4 large egg yolks
1/3 cup sugar
1/2 cup heavy cream
1/2 cup pumpkin puree
dash of kosher salt
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
3 - 4 tablespoons Cognac or brandy
light brown sugar
Heat oven to 350 degrees. Combine egg yolks, cream and sugar in bowl and mix until smooth. Blend in pumpkin, salt, spices and 2 TBSP cognac. Mix well. Divide among 4 4-oz ramekins or custard cups. Set in 8" baking dish and place in oven. Pour hot water into dish until water is halfway up sides of ramekins. Bake 30-40 minutes, until custard is set. Cool on rack, cover, transfer to refrigerator to chill at least 3 hours. Just before serving, preheat broiler. Drizzle top of each custard with a little cognac. Press brown sugar through a fine sieve to evenly coat top of each custard. Run under broiler until sugar caramelizes. Serve immediately.