Crème Brulee

1 extra-large egg
4 extra-large egg yolks
1/2 cup sugar, plus 1 tablespoon for each serving
3 cups heavy cream
1 teaspoon pure vanilla extract

Preheat the oven to 300 degrees F.
1. With an electric mixer, mix the egg, egg yolks, and 1/2 cup of the sugar on low speed until just combined. Meanwhile, scald the cream in a saucepan until it's very hot to the touch but not boiled. With the mixer on low, slowly add the cream to the eggs. Next add the vanilla and pour into 6 to 8-ounce ramekins until almost full.

2. Place the ramekins in a baking pan and carefully pour boiling water into the pan to come halfway up the sides of the ramekins. Bake for 35 to 40 minutes, until the custards are set when gently shaken. Remove the custards from the water bath, cool to room temperature, and refrigerate until firm.

3. To serve, spread 1 tablespoon of sugar evenly on the top of each ramekin and heat with a kitchen blowtorch until the sugar caramelizes evenly. I put mine under the broiler of my oven because I do not have a blowtorch. If you decide to use the broiler watch them VERY closely because the sugar caramelizes MUCH faster than you think it will. Allow to sit at room temperature for a minute until the caramelized sugar hardens.