Creme brulee

There were some leftover egg yolks from another recipe I had made and some leftover cream. So creme brûlée is what came to mind. 

The recipe is simple - Preheat the oven to 325 F. Put water to boil in a pot for a water bath for the ramekins.

You whisk 4 egg yolks vigorously with 3 tbsp sugar till it’s a pale yellow. Heat up 2 cups of cream (or half and half) till it begins to steam and there are bubbles of the edge - just warm, not hot. Switch off the heat and stir in 1.5 tsp of vanilla essence. Slowly add 1/2 cup of cream to the yolks while mixing continuously. This tempers the yolks and they do not scramble. Add the remaining cream and keep mixing. Sieve the mixture and pour into ramekins. 

Put it into a hot water bath (ramekins should be half submerged in water) and move to the oven at 325 F for 40-50 minutes. Take them out when the edges are firm but the center a little jiggly. 

Cool the ramekins on a wire rack and then cover and move to the refrigerator for at least 4 hours. 

Right before serving, sprinkle with some sugar and use a torch to caramelize it. Top with some berries.