Easy Creme Brulee

I tried making creme brulee after getting a torch for my birthday from my sister Cindy. Fun with fire! So traditionally, the creme brulee is set in a hot water bath and baked in the oven. This one uses a steamer, which makes it slightly easier to make.

Easy Creme Brulee (makes 3 ramekins, I made a double batch)
4 egg yolks
200mL room temperature heavy cream
100mL room temperature milk
2 tablespoons sugar
2 teaspoons vanilla

1. In a mixing bowl, stir your egg yolks and sugar together. Doesn't need to be a whisk. For this dessert, the least amount of air in the mix is desirable.

2. Add the cream, milk, and vanilla. Stir until mixed.

3. Set up the steamer. In the lowest level, pour enough water to make a 2 inch layer and heat on high to bring it to a boil. Use a ladle and strainer to pour the mixture into ramekins (which are oven safe, straight-edged bowls). Cover each ramekin with foil, so that the steam won't condense into the creme brulee.

4. Once the water reaches a boil, place the ramekins into the steamer. Cook for 15 minutes, then turn off the heat but allow the creme brulee to continue cooking. After another 15 minutes, remove the ramekins from the steamer and allow the creme brulee to cool.

Here they are, no bubbles or lumps!

5. You can let the creme brulee refrigerate until chilled or eat them now. Evenly spread one tablespoon of sugar one top of the creme brulee. Then torch it! The flame is very close to the sugar, about 1 inch away. The torch needs to be constantly moving around the ramekin. Brulee until you get a nice browned, crisp top.

Here the sugar is starting to melt and carmelize

Almost done...

Enjoy!