Creme Brulee (Custard with Burnt Caramel)

In a heavy enameled metal or stainless-steel saucepan combine

6 egg yolks

6 tablespoons sugar

and apinch of salt. (I leave the salt out.)

In another saucepan heat 2 1/4 cups heavy cream (I use half-and-halfin the probably misguided belief that I am reducing cholesterol) with a 1-inch piece of vanilla bean, stirring occasionally so that the cream does not scorch, until it comes to the boiling point.

***I don't use a vanilla bean. Before heating the cream, I add vanilla extract and almond extract (whatever feels right, enough for the flavors to come through) and I stir it up. There have been no complaints.***

Drizzle the cream into the egg mixture, stirring vigorously with a whisk or wooden spatula (I use a plain old wooden spoon), until it is thoroughly mixed and remove the vanilla bean. Cook the mixture over medium heat, stirring constantly, for 3 minutes.

Strain the custard (I don't bother to strain, even if there are lumps or scrambled-eggs-like stuff from the bottom; there have been no complaints) into a 4-cup baking dish of enameled metal, heatproof glass, or porcelein (I double the recipe and use an 8-cup Pyrex baking dish/rectangle) and put it in a pan of hot water. (I use one that brings the water up at least an inch around the Pyrex with an inch or two on each side.)

Bake the custard in a moderately slow oven (325 F.) for about 35 minutes, or until it is set but not overcooked. Do not let the water in the pan boil. (The most difficult part of the procedure--the only difficult part of the procedure--is removing the pan of hot water with the custard container in it from the oven without slopping the VERY hot water on my fingers, even though I'm using potholders.) Let the custard cool thoroughly, or chill it, if desired. (I let it cool to probably body temp and then chill it in the fridge covered.)

A few hours before serving (I sometimes do it the day before), sift suger (I just spoon it on) over the top of the custard to a thickness of a bout 1/4 of an inch. Put the dish under the broiler and let the sugar caramelize, watching carefully to make sure it doesn't burn. (You may have to turn the dish once or twice to caramelize more or less evenly. Even so, it will blacken here and there, but no big deal. Do watch it under the broiler to guard against a sugar fire--not that I've ever had one.) Chill the desert thoroughly. (Let the caramel cool first.) The caramelized top should be hard and shiny and sound hollow when tapped.

If this isn't rich enogh for you, top it with marrons glace and Cognac-flavored whipped cream or anything else that appeals to you. I never do. Happy Holidays and may you have no complaints.