Take your taste buds on a stroll through the 1990s when desserts like Creme Brulee were becoming big on the food scene. Now you don't need reservations at a fancy restaurant in order to get a taste of this creamy treat, you can make it right at home!


What You'll Need:

2 cups (1 pint) heavy cream
1/2 cup milk
1 cup sugar, divided
6 egg yolks
1 tablespoon vanilla extract
What To Do:

In a large saucepan over medium heat, combine heavy cream, milk, 1/2 cup sugar, egg yolks, and vanilla. Cook 30 minutes, stirring frequently. (Be careful not to boil.)
Remove from heat and beat 5 to 6 minutes, or until smooth and thick. Divide equally among four 1-cup custard cups. Chill 4 to 6 hours, or until custard is very firm.
In a medium skillet over medium heat, melt remaining sugar until golden, then pour over chilled custards; chill 15 to 20 additional minutes, or until sugar hardens. Serve, or keep chilled until ready to serve (See Note).

Note

Change this up by substituting Amaretto or Bailey's for the vanilla extract!
These can be topped with melted sugar and chilled up to 2 hours before serving, so, if making these in advance, plan to top with the sugar within 2 hours of serving.