Crème Brûlée

We all remember the first time we tasted this ethereal dessert. And, it remains magical every time we dip a spoon into it. There is, however, little mystery to making it and for the "Wow! you'll get as you serve it, there's little reason not to make it often at home.

1. Preheat the oven to 300ºF.
2. Heat the cream, milk, and sugar in a heavy saucepan to almost boiling. In a separate bowl, beat the whole eggs and the egg yolks together well.
3. Gradually whisk the heated mixture into the eggs, then return the mixture to the saucepan. Cook over medium heat, stirring constantly with a wooden spoon, until the custard coasts the back of the spoon, 3 to 4 minutes; remove from the heat. Stir in the vanilla.
4. Pour the custard into 6 individual custard dishes or into 1 shallow baking dish about 9 inches across. Set the dishes or dish in a large pan and plane on the center rack of the oven. Carefully pour hot water into the outer pan to come level with the custard.
5. Bake until the center of the custard is set, 35 to 45 minutes. when done, remove the custard from the water bath and cool. Cover and chill.
6. A few hours before serving, preheat the broiler.
7. Sift the brown sugar evenly over the top of the custards, spreading it to the edges. Set the custard on a baking sheet and place under the broiler as close to the heat as possible. Broil until browned but not burned, about 1½ minutes. Watch closely. Remove and serve immediately or chill.

6 portions