Lovely, Delicious, Creamy Creme Brulees.

Before I start with my Creme Brulees, let's just check out the situation in my little cul de sac.

I think there's a law about vehicles just parking willy-nilly on the street.

Oh golly, would you just look at that. A van. Parked partially on my lot and blocking access to said lot. And do I see extra parking space on FranktheFuck's parking pad? I believe I do. So why do FranktheFuck'sFriends park on MY property? Have I mentioned that I hate my neighbor? May the fleas of a thousand camels inhabit his armpits and groin.

OK, now that I've gotten that off my chest, on to the creme brulee.

Here's my mise en place. It's just 6 egg yolks, 2 cups heavy cream, 1/2 cup sugar, and some vanilla extract.

Combine the sugar and cream in a heavy sauce pan.

Add in the vanilla.

Cook until boiling.

Add the hot mixture gradually to temper the beaten egg yolks while whisking the whole time.

Pour into individual ramekins in a bain-marie. That means put the ramekins in a baking dish and pour some water halfway up.

Place in a pre-heated 350-degree oven for 40 minutes. Then turn the baking dish around and bake for 20 more minutes.

After cooling the creme brulees for at least 3 hours, then chilling in the fridge, pour a bit of sugar on top.

Take your trusty blowtorch and scorch the sugar on top.

Ramekin by ramekin.

By ramekin.

Here are the lovely creme brulees.

Crunchy sugary topping. Creamy interior. Absolutely delicious. Mr. Hawthorne's comment: "This is so good I'm trying to figure out a way how to have sex with it." I guess that would be the culinary equivalent of a standing ovation.