Crème Brûlée

French for “burnt custard,” crème brûlée is a terrific way to end a meal, and it’s even better with a latte! It is also not too filling after a big dinner. This dessert is also known as Crema Catalana and Trinity Burnt Crème, but however you like to call it, it has the perfect combination of smooth, creamy cool custard with a brittle and crunchy caramelized sugar topping.

• 1 1/2 cups heavy cream
• 1 cup light cream
• 4 large egg yolks, well beaten
• 1 teaspoon vanilla extract
• 1/4 cup sugar, plus 2 tablespoons for sprinkling

PREPARATION: In a large saucepan, bring the cream to a boil, and allow it to boil for about 30 seconds. Remove the cream from heat and pour it over the egg yolks and vanilla extract, whisking rapidly. When the yolks and cream are fully incorporated, return it to the saucepan and cook over medium heat, until the mixture is thick and coats a metal spoon. Do not bring the mixture to a boil. Pour the custard equally into 6 ramekins and refrigerate overnight. Before serving, sprinkle each ramekin with sugar; preheat the oven broiler to the highest temperature setting, placing the ramekins under the broiler to caramelize the sugar on top. It is important to do this quickly so the custard remains cool and the sugar burns fast. You may also use a crème brûlée torch instead, which can be purchased at many home goods stores. Serve with your favorite seasonal berries and enjoy!