Crème Brûlée

If you love crème brûlée, it’s worth investing in individual 4- to 6-ounce ramekins. It doesn’t work well in a larger one.

Serves 6.

6 egg yolks
2 large eggs
6 tablespoons light brown sugar
Pinch kosher salt
2 teaspoons vanilla extract

½ cup sugar
1¾ cups heavy cream
1½ cups milk

Shaved fresh nutmeg or bittersweet chocolate, for garnish

1. Preheat the oven to 300 degrees.

2. Place the egg yolks, eggs, brown sugar, salt, and vanilla in a medium-size mixing bowl and mix to combine.

3. Place the sugar in a medium-size saucepan over medium heat and cook until it caramelizes, turning golden brown in color. Gradually add the cream and milk, stirring constantly, until it just begins to boil. Off heat, gradually add the egg mixture and whisk until smooth. Transfer to a strainer and discard solids. Place in 6 4- to 6-ounce ramekins and place the ramekins in a large baking pan. Fill the baking pan with water so that it comes halfway up the sides of the ramekins.

4. Transfer to the oven and bake until deep golden brown and all but the centers are set, about 1 hour. Serve immediately or cover and refrigerate up to 4 hours. Garnish with the nutmeg or chocolate.

From The $50 Dinner Party: 26 Dinner Parties That Won’t Break Your Bank, Your Back, or Your Schedule (Simon & Schuster, 1998)