INGREDIENTS
three tablespoons white sugar
one cup heavy cream
three egg yolks
quarter teaspoon vanilla extract
two tablespoons white sugar
DIRECTIONS
Whisk 3 tablespoons sugar and cream in a microwave-safe bowl until well combined; heat the mixture in microwave until warm, 1 to 2 minutes, and whisk again to dissolve sugar. Whisk in egg yolks and vanilla extract until smooth.
Add cream mixture into two ramekins. Set ramekins into a roasting pan and pour in enough hot water to reach halfway up the sides of the ramekins.
Bake in the 350 degrees preheated oven till creme desserts are set but still slightly jiggly when shaken, about fifty minutes. Remove ramekins from hot water and chill in refrigerator till cold, at least two hours.
Sprinkle one tablespoon of sugar evenly over the top of each dessert. Use a kitchen torch to lightly toast and melt the sugar topping till brown and bubbly, about thirty seconds. Let the sugar topping cool before serving. To serve, use a spoon to crack the crisp sugar open to reveal the creamy dessert underneath.
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