Crème Brûlée

Preheat oven to 300°F. Prepare some boiling water.

In a saucepan over medium heat, combine cream and 2 Tbsp. Sugar. Cook, stirring occasionally until small bubbles appear around edges of pan, 5-6 minutes. Set aside.

In a bowl, beat egg yolks and vanilla until smooth and light. Pour hot cream mixture into egg yolks, a little at a time, beating continuously until well blended. Strain mixture through a fine sieve into a bowl. Divide mixture among 4 4 oz. ramekins.

Arrange ramekins in a baking pan and place on middle shelf of preheated oven. Fill pan with boiling water to halfway up sides of ramekins. Cover pan loosely with aluminum Toil. Bake until custard is just set, about 25-30 minutes. Chill 2-3 hours.

Sprinkle remaining sugar evenly over top of cooled custards. With the Creme Bruise Torch, move the flame continuously over the surface of the ramekins, in a circular motion until sugar melts and becomes golden brown and bubbly. Serve immediately surrounded by fresh berries or cut-up fruit or refrigerate for later use.