Creme Brulee - egg yolks

Method

• Preheat the oven to 325F/170C/gas
• Whisk together all the ingredients in a ceramic or stainless steel mixing bowl.
• Divide the mixture among six 1-cup/225ml ovenproof ramekins.
• Place the ramekins in a baking pan and fill the pan with warm water up to 1 inch/5 cm from the tops of the ramekins.
• Place the pan in the oven and bake until the custards are set but still a bit loose in the middle, about 35 to 40 minutes.
• Remove the pan from the oven, remove the ramekins from the pan, and let the custard cool to room temperature.
• Cover each with plastic wrap, transfer to the refrigerator, and refrigerate for at least 3 hours or up to 24 hours.
• When ready to serve, preheat the broiler.
• Remove the plastic covering from each ramekin.
• Sprinkle a layer of superfine sugar over the surface of each one.
• Set the ramekins in a baking pan and fill with ice water almost to the tops of the ramekins.
• Place the pan under the broiler and bake until the sugar crystallizes, about 30 seconds.
• If you have a small propane torch, you can also caramelize the sugar using the torch.
• Remove the ramekins from the pan, dry them off, and serve immediately.