Creme Brûlée

I refer to this as "gluten free" in an attempt to make myself feel less guilty for indulging. The hardest part of this recipe is waiting for it to bake and cool before eating. It's a regular for me since I'm always left with numerous lonely egg yolks because of all the french macarons I make (which only require egg whites) 

Ingredients:
1. 3 egg yolks
2. 2 1/2 tbsp castor sugar
3. 1 cup heavy whipping cream
4. 1/2 tsp vanilla
OPTIONAL: 5. 1/4 vanilla bean or 1/4 tsp vanilla bean paste
6. White sugar for crust

Method:
1. Whisk yolks and castor sugar together. Set aside.
2. Boil cream and vanillas on medium heat.
3. Temper egg yolk mixture into heated cream mixture by quickly whisking about a tablespoon of the hot cream into the egg yolks & sugar.
4. Add tempered egg mixture into cream mixture and whisk until sugar is fully dissolved.
5. Pour into ramekins.
6. Place ramekins in a tray that's at least the height of the ramekins.
7. Carefully pour boiling hot water into tray until it is about 3/4 of the way up the ramekins.
8. Bake for 45 to 50 mins at 300 degrees F.
9. Before serving (making sure that they're cooled), sprinkle about 1 tsp of white sugar on each custard and spread evenly.
10. Broil on high for about 3 mins until tops are caramelized. Or use a blow torch.
11. Let sit at room temperature (in air conditioning is ideal) for about 10 mins before serving.


Tips:
1. Babysit when broiling as different ovens may produce different results.
2. I use small ramekins, which makes 4-6 creme brûlées, so servings will differ according to the size ramekins you make.
3. Cooking time will more or less will be the same unless you use a very high ramekin and fill it to capacity.
4. You'll know that your custards are baked when they don't jiggle.