from lisa huang

• 2 C heavy cream (buy 3, make butter!)
• 5 T sugar
• 1/2 vanilla bean, split lengthwise (Lisa used 2 capsful vanilla)
• small pinch salt
• 4 egg yolks

Put chardonnay in fridge to chill.

Preheat oven to 275F. In a small pan, bring cream, 2 T sugar, vanilla (bean), and salt to a boil over medium heat. Remove from heat and set aside to cool.

In another bowl, whisk egg yolks with 1 T of the sugar until sugar dissolves. Slowly whisk in cooled cream (if it is not cool, yolks will scramble), then strain through a fine sieve (Lisa says, "whatever, I didn't strain it").

Divide custard between four shallow baking dishes (Lisa used five small ramekins, maybe 1" shallow and 3" across?), each about 1/2 C in capacity. Place dishes in a baking pan, then place pan in oven. Pour enough cold water into pan to come about halfway up sides of dishes. Bake until custards set, 30-35 minutes (it took Lisa about 45 minutes).

Stick in freezer, ~20 minutes.

Drink chardonnay while waiting for them to bake and cool.

Sprinkle a lot of sugar on top and brûléeify using a blowtorch, taking care not to blow yourself up. Put a lot of gas in before you start so you don't have to refill halfway through. Alternatively, use a broiler, but that's not as much fun.

All crack the tops of your crèmes brûlées simultaneously. Better than any you've ever bought, or ever will.

~ Saveur Cooks