Crème Brûlée

I don't think I even need to tell you that this is a classic - a pillar, even - of French cuisine. Who could forget that scene in Amélie where she describes the sensation of cracking the warm, sugary crust of a crème brûlée? I highly recommend you re-watch the film before making this recipe; it's guaranteed to give you a new appreciation for the dessert.

It doesn't get much simpler than this: eggs, cream, sugar, a touch of vanilla. You can play around with other flavors - orange flower and licorice are popular variants over here - but the original is bursting with flavor as is. Before starting, you'll need a bit of special equipment: small, individual ramekins for each crème brûlée, plus, if possible, a culinary blowtorch. If you haven't got this last tool (I don't), you can also brown the sugar by briefly broiling your finished crème brûlées in the oven.

Crème Brûlée

Serves 4

5 egg yolks

1/3 cup sugar

2 cups heavy cream

1 vanilla bean

Preheat your oven to 200 degrees F. Beat the eggs and sugar together in a mixing bowl with a whisk until they become smooth, frothy, and slightly white. Break the vanilla bean in two lengthwise and scrape the grains into the mixing bowl. Gradually add the cream while actively whisking. Pour the batter into the ramekins and place in the oven for one hour.

Remove ramekins from the oven, let them cool at room temperature, then chill them in the refrigerator for at least one hour. Just before serving, sprinkle the top of the crème brûlée with sugar, then burn the sugar with a culinary torch or by placing in the oven on "broil" for a few minutes, just until the sugar becomes brown and hardens.

I should note that I've cut a bit of sugar out of traditional crème brûlée recipes, since I think the sweetness can sometimes be overpowering. If you've got a real sweet tooth, you may have to adjust the sugar accordingly. Bon appetit!