Creme Brulee is my FAVORITE dessert! I have made this many times, and the kids have the best fun browning the sugar on the top of the Creme Brulee.
You can use a Cooking Torch for melting cheese on French Onion soup, finishing Meringue, glazing Fruit Tarts & browning the top of Twice Baked Potatoes. I've never used it for those things, buy maybe someday I will ;)
Creme Brulee Recipe
1 cup heavy cream
2 TBSP plus additional 1/3 cup sugar
2 extra large or jumbo egg yolks
1/2 tsp vanilla extract
Preheat oven to 300 degrees. Prepare some boiling water.
In a saucepan over medium heat, combine cream and 2 TBSP sugar; cook, stirring occasionally until small bubbles appear around edges of pan, 5-6 minutes. Set aside.
In a bowl, beat egg yolks and vanilla until smooth and light. Pour hot cream mixture into egg yolks, a little at a time, beating continuously until well blended. Strain mixture through a fine sieve into a bowl. Divide mixture among four 4 oz. ramekins.
Arrange ramekins in a baking pan and place on middle shelf of preheated oven. Fill pan with boiling water to halfway up sides of ramekins. Cover pan loosely with aluminum foil. Bake until custard is just set, about 25 minutes (use caution when removing ramekins from oven as they will be very hot!). Chill 2-3 hours.
Sprinkle remaining sugar evenly over top of cooled custards. With the kitchen torch, move the flame continuously over the surface of the ramekins, in a circular motion until sugar melts and becomes golden brown and bubbly.
Best treat ever! (even better than Coconut Ice Cream)
Source: "Creme Brulee Set" box