Crème Brulée: "Burnt Cream"

Another classic french English dessert that is always a crowd pleaser especially when your guests get to flambé it themselves. 

The full Mark Bitmann recipe can be found here or below: 

Ingredients:

• 2 cups heavy or light cream, or half-and-half
• 1 vanilla bean, split lengthwise, or 1 teaspoon vanilla extract
• 5 egg yolks
• 1/2 cup sugar, more for topping

Directions:

• 1. Heat oven to 325 degrees. In a saucepan, combine cream and vanilla bean and cook over low heat just until hot. Let sit for a few minutes, then discard vanilla bean. (If using vanilla extract, add it now.)
• 2. In a bowl, beat yolks and sugar together until light. Stir about a quarter of the cream into this mixture, then pour sugar-egg mixture into cream and stir. Pour into four 6-ounce ramekins and place ramekins in a baking dish; fill dish with boiling water halfway up the sides of the dishes. Bake for about 30 minutes, or until centers are barely set. Cool. Ramekins can be wrapped tightly and refrigerated for a couple of days.
• 3. When ready to serve, top each custard with about a teaspoon of sugar in a thin layer. Place ramekins in a broiler 2 to 3 inches from heat source. Turn on broiler. Cook until sugar melts and browns or even blackens a bit, about 5 minutes. Serve within two hours.

Crispy sugary crust, smooth sweet cream with a touch of tartness from strawberries and blueberries.

Happy Flambéing!

*Edit! 

Thanks to Patrick, I have been informed that Crème Brulée is actually an ENGLISH dessert. A fun fact that you can now mention at stuffy dinner parties. ;)