I have made the most perfect creme brulee, which also happens to be one of Mark's favorite desserts. Even lacking a vanilla bean and substituting with a little vanilla sugar, with the bits of vanilla seed to get that nice speckled look and vanilla extract, I get the flavor I'm looking for. It's smooth, rich, creamy vanilla goodness with the fun brittle sugar top to crack through with a spoon. This recipe makes four 4 oz. mini desserts. Yummy and Perfect Creme Brulee 1 cup heavy cream 1/4 cup sugar + some vanilla sugar 3 tsp vanilla 3 egg yolks Preheat oven to 325F. Bring cream, sugar and vanilla to a simmer to fully dissolve sugar, whisking occasionally. Whisk yolks in medium bowl until well blended. Slowly add hot cream mixture to yolks while whisking constantly. Divide custard evenly between four 4 oz. ramekins and place in baking dish and fill dish with hot water half way up the sides of the ramekins. Bake for 35 minutes or until just set. Remove from water bath to cool to room temperature and chill until ready to serve. Before serving, sprinkle 2 teaspoons sugar evenly over each custard. Working with 1 custard at a time, hold blowtorch so that flame is 2 inches above surface. Direct flame so that sugar melts and browns. Enjoy!