Creme Brulee

So, I've been craving creme brulee for a while. Actually, it's the sort of thing I'm almost always craving. . . but it's the first thing I'm really excited about making as soon as I get settled into my new apartment and find and unpack my ramekins. Just in case anyone else is craving it:

CRÈME BRULEE 6 to 8 servings

Heat almost to a simmer:

2 cups heavy cream

In a medium bowl, stir with a wooden spoon just until blended:

8 large egg yolks or 3 large eggs

½ cup sugar or ¼ cup xylitol

Gradually stir in the cream. Strain through a fine-mesh sieve into a bowl or large measure with a pouring lip.

Stir in:

¼ teaspoon vanilla

Pour into six to eight 4- to 6-ounce custard cups or ramekins and place in a water bath. Set the pan in the oven and set the oven temperature at 250 degrees. Bake until the custards are set but still slightly quivery in the center when the cups are gently shaken, 1 to 1 ½ hours. Remove the custards from the water bath and let cool to room temperature. Cover each one tightly with plastic wrap and refrigerate for at least 8 hours or up to 2 days. Shortly before serving, gently blot any liquid that has formed on the surface with paper towels, then caramelize the surface by sprinkling evenly over the surface of each custard:

Light brown sugar or raw sugar

Arrange the custards on a baking sheet and transfer to the preheated broiler. Broil the custards until the sugar melts and bubbles, don’t expect even caramelization. (Or, torch the suckers) Best served at once, although may be refrigerated up to an hour.