Thyme-Infused Créme Brulee

1. 1

   In a pot over medium-low heat, bring cream to a simmer (DO NOT LET BOIL!).

2. 2

   Remove from heat and add thyme; let steep several minutes, then discard thyme.

3. 3

   Meanwhile, whisk together the egg yolks and 1/2 cup sugar about 3 minutes until thick and pale yellow.

4. 4

   Very, very gradually whisk the hot cream into the yolk-sugar mixture. DO NOT ADD HOT CREAM QUICKLY OR IT WILL COOK THE EGGS.

5. 5

   Distribute custard between 4 (6-oz) ramekins.

6. 6

   Place ramekins in a shallow baking pan and fill pan with hot tap water to halfway up sides of ramekins, being careful not to let water splash into custards.

7. 7

   Bake at 325F approximately 35 min until custards are just set around the edges with slightly jiggly centers.

8. 8

   Remove from oven and let ramekins cool in the water bath 10 min, then chill custards in the fridge at least an hour.

9. 9

   Sprinkle 1 Tbs sugar over each custard.

10. 10

    Hold a kitchen torch 2 inches above each custard until sugar browns and forms a crust.

11. 11

    Serve immediately.

* Per serving · 4 servings · Values may vary.