Crème Brûlée

1 vanilla bean, or 1 1/2 tsp vanilla extract
4 cups heavy cream
6 egg yolks
1/2 cup superfine sugar
2 Tbs almond extract
1/3 cup light brown sugar

Preheat oven to 300*F. Place six 1/2 cup ramekins in a roasting pan or ovenproof dish and set aside.

With a small sharp knife, split the vanilla bean in half lengthwise and scrape the black seeds into medium saucepan. (this is why I use vanilla extract...much easier!) Add the cream and bring just to a boil over medium-high heat, stirring frequently. Remove from the heat and cover. Set aside to stand for 15-20 minutes.

In a bowl, whisk the egg yolks, superfine sugar, and almond extract until well blended. Whisk in the hot cream and strain into a large pitcher (not necessary if you use vanilla extract instead of vanilla beans). Divide the custard equally among the ramekins.

Pour enough boiling water into the roasting pan to come halfway up the sides of the ramekins. Cover the pan with foil and bake for about 30 minutes until the custards are just set. Remove from the pan and let cool. Return to the dry roasting pan and chill.

Preheat the broiler (or use a creme brulee torch if you have it). Sprinkle the brown sugar evenly over the surface of each custard and broil for 30-60 seconds until the sugar melts and carmelizes. Do not let the sugar burn or the custard curdle. Place in the refrigerator to set the crust and chill completely before serving.

I usually serve these with some fresh berries on top and a sprig of mint, with a sprinkling of powdered sugar.

Enjoy!!